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Ellen
Tarte tatin of chicory
Puff pastry pie with carmalized chicory and cardamom.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Cut the stalk endive lengthwise in half and remove the hard white core and the bottom.
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Place the cake pan on low heat and let the butter melt with the sugar and the cardamom.
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Spoon the chicory with the butter-sugar mixture in the tartlet and sprinkle with salt and pepper. Turn off the heat.
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Place the chicory with the convex side down in the tart mold. Put the puff pastry over it and press it well. Fry in 35-40 minutes until golden brown and done.
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Allow the cake to cool for 5 minutes and turn with a plate. Do not wait too long to serve now that the bottom is still crispy. Bon appétit! .
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Nutrition
190Calories
Sodium5% DV110mg
Fat20% DV13g
Protein6% DV3g
Carbs5% DV15g
Fiber4% DV1g
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