A recipe adopted from Gordon Ramsay and made like a Tarte Tatin. Enjoyable solo or with game&duck&chicken
Ingredients
5-6 heads of Belgian Endive
25g butter
2tbsp golden caster sugar
100g-150g Stilton&Roquefort&Gorgonzola
3-4 tbsp crushed walnuts or pecans
puff pastry
Preparation: http://www.berlinkitchen.com/berlinkitchen/Slideshow_Chicory_Tarte.html
Yummy, you’re into the cheesy comfort food right now!
Did the puff pastry totally melt into the tart, or is it ‘flipped’ in the last 2 photos? Regardless, looks delicious! I bet the same thing would be pretty wonderful with some chopped and braised fennel (cut into pinky finger sized pieces).
For your info, I received a special “Tarte Tatin” form with extra plate on Xmas which makes it quite easy to flipp it from the form to the plate. And what is very helpful that the form could be used for gas. BTW, the second last photo is the plate not the form. Note: I have know corrected the slideshow at the end a little bit.
http://www.emilehenryusa.com/Tarte-Tatin-Set-Black-plu713599.html" onclick="window.open(this.href);return false;
Oh yes, fennel taste wonderful when caramelised and is a good idea for a next tarte.
P.S. Have a look to the video at the Emile Henry website
Wonderful info, thank you.
Finally drizzle with sea salt. Very important!!!