Filter
Reset
Sort ByRelevance
Ellen
Tarte tatin of chicory
Puff pastry pie with carmalized chicory and cardamom.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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! .
Blogs that might be interesting
-
10 minSide dishfresh snow peas, bunch onion, feta, extra virgin olive oil,pea pods with feta and spring onion
-
70 minSide dishcucumber, lemon, fresh mint, mascarpone,cucumber dip with mascarpone
-
75 minSide dishcoriander seed, fennel seed, salt, dried oregano, garlic, sprig of rosemary, traditional olive oil, fresh pumpkin,spicy roasted pumpkin
-
65 minSide dishparsnip, sprig of rosemary, garlic, traditional olive oil, Parmigiano Reggiano,parsnip fries with rosemary
Nutrition
190Calories
Sodium5% DV110mg
Fat20% DV13g
Protein6% DV3g
Carbs5% DV15g
Fiber4% DV1g
Loved it