2οΈβ£ Caramelize the Endives
In a large skillet, melt the butter π§ with the olive oil πΏ over medium heat.
Place the endives cut side down in the pan.
Sprinkle over the brown sugar (or drizzle honey) and pour in the balsamic vinegar π·.
Let them braise gently for 15β20 minutes, turning them halfway through cooking.
The endives should be golden, glossy, tender, and lightly caramelized π.
Season with salt, pepper, and optional thyme or rosemary.
Let them cool slightly.
3οΈβ£ Assemble the Tart
Preheat your oven to 190Β°C / 375Β°F (fan setting) π₯.
Arrange the caramelized endives in a tart tin or cake pan, cut side down, fitting them snugly together.
Lay the puff pastry over the top, tucking the edges down inside the tin to encase the endives.
Prick the pastry lightly with a fork to prevent puffing too much.
4οΈβ£ Bake
Place in the oven for 25β30 minutes, until the pastry is golden and crispy π₯β¨.
5οΈβ£ Flip & Serve
Let the tart rest for 2β3 minutes after baking.
Place a large plate over the pan and carefully flip it over in one swift motion (watch out for hot caramelized juices!).
Let rest for 5 minutes before slicing.
π½ Serving Suggestions
Serve warm with a fresh salad π₯ β mΓ’che, rocket (arugula), or mixed greens with a mustard vinaigrette.
For extra indulgence, crumble over some goat cheese π or blue cheese π§ just before serving.
Sprinkle with crushed hazelnuts π° for a nutty crunch.
π‘ Extra Chef Tips
If your endives are very bitter, blanch them in boiling water for 2β3 minutes before caramelizing.
You can replace endives with caramelized leeks for a milder flavor.
Make mini versions π₯ for appetizers or party snacks.
β¨ This tart is a perfect mix of sweet, savory, and buttery β it will impress guests and convert even those who βdonβt like endives.β
