Endive, walnut and saffron tatin
20 mins
Easy
I imagined a savory tarte tatin that combines the sweet bitterness of endive, the crunch of walnuts and the aromatic richness of saffron. A seasonal, gourmet and elegant recipe, perfect for an autumn lunch or a refined dinner.
Ingredients
6
people
-
Flour
250g
-
Butter
125g
-
Salt
1 pinch
-
Cold water
10 cl
-
Endive
6 units
-
Shallot
2 units
-
Butter
30g
-
Saffron honey
1 tbsp
-
Saffron jelly
1 tsp
-
Saffron
10 pistils
-
Nut
1 handle
-
Salt
1 pinch
-
Pepper
1 pinch
Preparation
Total time
1 hour 35 minutes
Preparation
20 mins
Cooking
45 mins
-
1
Preparing the shortcrust pastry
Prepare the shortcrust pastry: in a salad bowl, mix the flour and salt. Add the butter cut into small pieces and sand with your fingertips. Gradually add a little cold water until you obtain a homogeneous paste. Form a ball, wrap and leave to rest for 30 minutes in the fridge.
-
2
Pre-cooking endives
Cut the endives in half, slice the shallots. In a pan, brown the shallots in the butter, add the endives cut side down. Add the honey to the saffron. Leave to caramelize gently for 10 to 15 minutes. Preheat the oven to 200°C.
-
3
Assembly
Roll out the dough with a rolling pin on a floured work surface. In a tart mold, place the caramelized endives, rounded side up. Cover with the shortcrust pastry, tucking in the edges well. Prick the dough. Bake for 40 minutes
-
Dressage
Unmold the tart while still hot. Sprinkle with walnut kernels, brush with saffron jelly to make it shine, and decorate with a few pistils. I also added some pumpkin seeds for color and crunch.
