Prep 20 mins
Cook 50 mins
Cooked endive has a more mellow flavour and a melting texture - perfect for this tarte Tatin to contrast the crispy puff pastry.
- all-purpose flour, for dusting
- 1 (8 1/2 ounce) sheet premade puff pastry
- 2 ounces unsalted butter
- 1 onion, finely sliced
- 1 ounce superfine sugar
- 4 sprigs fresh thyme, leaves picked
- 4 -5 endive, ends trimmed, halved lengthways
- 3 ounces soft fresh goat cheese, crumbled, plus extra to serve
- Preheat the oven to 400°F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
- Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
- Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized.
- Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions.
- Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.