Endive Tatin from the Hauts-de-France region

Ingredients

6 servings

• 1 kg of endive
• 200 g of Mont des cats cheese
• 1 tablespoon of margarine
• 2 tablespoons of brown sugar
• 150 g of flour
• 10 cl of water
• 113 g of butter
• 3/4 teaspoon of salt

Steps

1. 1

   Let's start by taking care of the chicory! Clean them, cut off the base and remove the largest leaves. Then cut the core in half lengthwise. Brown the endives in a pan with the margarine. Add salt and pepper and let them cool.

2. 2

   Preheat your oven to 180°C (gas mark 6).

3. 3

   Place the endives in a mold previously sprinkled with brown sugar. You can also choose to make small portions: in this case, use 6 small individual molds, also sprinkled with brown sugar. Then cut your Mont des Cats cheese into slices and place them on the endives.

4. 4

   Cover everything with puff pastry and bake for 30 minutes.

5. 5

   At the end of the cooking time, take your tatin out of the oven and wait another 5 minutes: you will then be able to unmold it more easily.

6. 6

   You are now ready to enjoy this Northern endive tatin with Mont des Cats: a 100% northern dish!