Tatin-style baked endives with ham, gratinéed
A classic dish reinvented, crispier and more indulgent
- Prep time: 20 minutes
- Cook time: 35 minutes
In this tatin-style version, endives with ham get a makeover: caramelized, melt-in-your-mouth tender, flipped like a tart, and elevated by a golden pastry crust.
Ingredients
-
endives
-
kiwis portugal
-
puff pastry
-
butter
-
honey
-
gruyère
-
dijon mustard
-
nutmeg
Recipe steps
Prepare the endives
Remove any damaged leaves if needed. Cut the endives in half lengthwise and remove the bitter core at the base.
Caramelize them
In a large oven-safe skillet or tart pan, melt the butter. Add the sugar and arrange the endives cut-side down. Let them caramelize gently for 10 to 15 minutes, until nicely golden and tender.
Add the ham and cheese
Cut the ham into strips or pieces and spread it over the endives. Add the mustard if desired, season with pepper, and sprinkle with grated cheese.
Cover with pastry
Unroll the pastry over everything, tucking the edges inside the pan. Lightly prick the pastry.
Bake
Bake at 180°C (350°F) for 25 to 30 minutes, until the pastry is nicely golden.
Unmold tatin-style
Let it rest for 5 minutes, then carefully flip the tart onto a serving dish.
Tips and variations
- To reduce bitterness, you can blanch the endives for 5 minutes before caramelizing them (save the water for soup!).
- Vegetarian version Swap the ham for sautéed mushrooms or crushed walnuts.
- Indulgent version Add a touch of blue cheese or goat cheese.
- Extra crispy version
Sprinkle breadcrumbs or blitzed leftover bread before adding the pastry.
Anti-waste tips
Outer endive leaves can add flavor to a broth or a stir-fry.
Ham ends are perfect for this recipe.
The tart keeps well for 2 days in the fridge and reheats nicely in the oven.
Pastry scraps can be turned into little savory appetizer crackers.
