Tarte tatin of chicory
Puff pastry pie with carmalized chicory and cardamom.
Preheat the oven to 220 ° C.
Cut the stalk endive lengthwise in half and remove the hard white core and the bottom.
Place the cake pan on low heat and let the butter melt with the sugar and the cardamom.
Spoon the chicory with the butter-sugar mixture in the tartlet and sprinkle with salt and pepper. Turn off the heat.
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.
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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