The endives, often associated with their slight bitterness, can nevertheless be the main ingredient of a sweet and delicate recipe that will delight your taste buds as well as those of your guests. The caramelized endive tart is therefore an innovative and refined culinary preparation that will enchant you.
Prepare the ingredients for the Caramelized Endive Tart
To make this delicious pie, you will need:
- 1 shortcrust or sweetcrust pastry for the tart base
- 5 to 6 endives
- 100g of butter
- 3 shallots finely chopped
- 4 tablespoons of honey
- 2 sprigs of rosemary
- 60g of brown sugar
- 2 tablespoons of balsamic vinegar
- Salt and pepper from the mill
Prepare the Endives
Clean the endives
Start by removing the outermost leaves of the endives, then cut their base to eliminate any traces of dirt. Rinse them gently under a stream of cold water without soaking them, then pat them dry with absorbent paper or a clean cloth.
Cut the endives into sections
Next, while you preheat the oven to 180°C (thermostat 6), you will need to cut the endives: cut the base of each endive so that it holds better during cooking and cut each endive in half lengthwise. Then to assess the bitterness according to your tastes, optionally remove part of the bitter cone located at the base of the leaves, then slice the endives into thin strips.
Caramelize the endives and prepare the tart
Saute the endives and shallots
In a large pan, melt the butter over medium heat. Then add the chopped shallots and let them sweat for about 5 minutes. Then incorporate the sliced endives, season with salt and pepper, mix well and let it cook for 10 minutes stirring regularly.
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Add the other ingredients for caramelization
When the endives are tender, add the honey, rosemary sprigs, brown sugar, and balsamic vinegar. Let it cook for about ten more minutes without covering the pan, until the endives caramelize slightly and their bitterness is softened by the sweetness of the other ingredients.
Assembly and baking of the Caramelized Endive Tart
Arrange the endives on the tart dough
Spread your shortcrust or crumbly pastry in a tart pan previously buttered. Then pour the caramelized endive preparation over while taking care to evenly distribute the endive slices and the pieces of shallots, then remove the rosemary branches.
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Bake the tart in the oven
Put the pie in the preheated oven at 180°C (thermostat 6) and let it bake for about 30 minutes. Regularly monitor the baking and check that the crust is nicely golden and crispy as well as the endives slightly caramelized.
There you go, your delicious Caramelized Endive Tart is ready to be served as a starter with a green salad or as a side dish during a friendly meal! Enjoy it warm preferably to fully appreciate all the subtle flavors that blend wonderfully together: the reduced bitterness of the endives, the sweetness of the honey, the robust taste of the balsamic vinegar and the aromatic freshness of rosemary.