Endive and Brie Tarte Tatin
This is one of my favorite recipes with endives: endive tarte tatin! The tatin-style cooking softens the bitterness of the endives and makes them very tender. To make it even more tasty, I added some brie cheese. This is delicious ! Here is my recipe for Endive and Brie Tarte Tatin.
Recipe for the shortcrust pastry with rye and olive oil
For this recipe, I made a homemade shortcrust pastry with rye and olive oil. However, you can definitely use classic shortcrust pastry or even puff pastry.
This shortcrust pastry recipe with rye in olive oil goes particularly well with this endive and brie tarte tatin. Rye flour has a very pleasant nutty taste. However, its taste is also more pronounced than that of traditional wheat flour and therefore it must be accompanied with foods that have a lot of taste, which is the case with endives.
Ingredients
- 150 g of all-purpose wheat flour
- 100 g of whole grain rye flour
- 1 egg
- 60 ml olive oil
- 50 ml of water
- 3 g of salt
Preparation
In a bowl, mix the two flours and the salt. Add the egg and olive oil. Then mix by adding the water little by little.
Knead the dough for a few minutes, then form a ball. Cover the bowl with a clean cloth and let stand while you prepare the rest.
If you prefer a simple olive oil shortcrust pastry, you’ll find my recipe here: Mushroom, Feta and Red Onion Quiche .
And if you like savory tarts and quiches, you can find my other quiche recipes on here!
Recipe for Tarte Tatin with Endives and Brie
For a tarte for 4 people you need the following ingredients.
Ingredients
- 1 shortcrust pastry (see my shortcrust pastry recipe with rye amd olive oil)
- 4 endives
- 250 g of Brie cheese
- 30g butter
- Herbes de Provence
- 1 teaspoon of sugar
- Salt
- Pepper
- Olive oil
Step 1: Endives and Brie
Preheat the oven to 175 ° C (top and bottom heat).
Wash the endives and cut them lengthwise.
In a pan, melt the butter. Add the edives and sauté on one side for 3 minutes with a lid. Sprinkle the sugar over the endives. Season with salt and pepper and add the herbes de Provence. Turn the endives over and cook them for 3 minutes on the other side as well.
Cut the Brie cheese into thin slices.
Step 2: The tarte tatin
Add a little olive oil to the bottom of a pie dish. Place the endives in the bottom. Cover them with Brie cheese.
Roll out the pie dough to form a circle about 28 cm in diameter. Place the pie crust on the endives. Fold the edges of the dough towards the inside of the pie dish.
Bake for 35-40 minutes.
Step 3: Serve
Loosen the edges of the dough by running a knife along the pie plate. Place a plate on the pie crust and flip the pie all at once. Remove the pie plate.
Serve with a green salad.
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Endive and Brie Tarte Tatin
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Ingredients
Shortcrust pastry with rye and olive oil
- 150 g of all-purpose wheat flour
- 100 g of whole grain rye flour
- 1 egg
- 60 ml olive oil
- 50 ml of water
- 3 g of salt
Endive and Brie Tarte Tatin
- 4 endives
- 250 g of Brie cheese
- 30 g butter
- Herbes de Provence
- 1 teaspoon of sugar
- Salt
- Pepper
- Olive oil
Instructions
Step 1: Shortcrust pastry with rye and olive oil
- In a bowl, mix the two flours and the salt. Add the egg and olive oil. Then mix by adding the water little by little.
- Knead the dough for a few minutes, then form a ball. Cover the bowl with a clean cloth and let stand while you prepare the rest.
Step 2: Endives and Brie
- Preheat the oven to 175 ° C (top and bottom heat).
- Wash the endives and cut them lengthwise.
- In a pan, melt the butter. Add the edives and sauté on one side for 3 minutes with a lid. Sprinkle the sugar over the endives. Season with salt and pepper and add the herbes de Provence. Turn the endives over and cook them for 3 minutes on the other side as well.
- Cut the Brie cheese into thin slices.
Step 3: The tarte tatin
- Add a little olive oil to the bottom of a pie dish. Place the endives in the bottom. Cover them with Brie cheese.
- Roll out the pie dough to form a circle about 28 cm in diameter. Place the pie crust on the endives. Fold the edges of the dough towards the inside of the pie dish.
- Bake for 35-40 minutes.
Step 4: Serve
- Loosen the edges of the dough by running a knife along the pie plate. Place a plate on the pie crust and flip the pie all at once. Remove the pie plate.
- Serve with a green salad.
