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Baby Endive Tarte Tatins


  • 2 tablespoons sugar

  • 3 tablespoons red wine vinegar

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 1 handful chopped fresh rosemary

  • 6 heads endive trimmed and halved lengthwise (quartered if huge)*

  • salt & pepper

  • 3 tablespoons red wine

  • 1 sheet frozen puff pastry


  • 1.

    Melt the sugar over medium heat in a large sauté pan, about 5 minutes.

  • 2.

    Add the vinegar, then the olive oil, butter, and rosemary.

  • 3.

    Lay the endive in on top, cut side down.

  • 4.

    Sprinkle with salt and pepper, cover with foil, and cook over medium-low heat, turning a few times, until very soft and darkly caramelized, about 45 minutes.

  • 5.

    Uncover, and continue cooking 15 minutes to reduce the liquid.

  • 6.

    Pour over the wine, and reduce the pan juices to a glaze, 3 to 5 minutes.

  • 7.

    Heat the oven to 400ºF/200ºC.

  • 8.

    Divide the caramelized endive among six non-stick muffin tins.

  • 9.

    Roll out the pastry and cut out six rounds to fit the top of the muffin moulds.

  • 10.

    Place a round on top of each mould, tucking the pastry down in around the endives, like a blanket.

  • 11.

    Bake until the pastry is golden and puffed up, about 20 minutes.

  • 12.


  • 13.

    Flip out the baby tarts onto a cutting board.

  • 14.

    Serve straight from the board at the table, along with an arugula or frisée salad.


*The quantity of endives needed will depend on size of the endives, obviously.

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