Endive Reblochon Tatin

Endive Reblochon Tatin - Bruno Albouze - THE REAL DEAL

Endive Reblochon Tatin Recipe

Serves 8. Excellent into small portions as appetizers or wine tasting or served as an entree.

Pie Dough / Pâte Brisée
1.9 cups (250g) all-purpose flour
1.1 sticks (125g) butter, cubed and cool
1 tsp (4g) salt
1 (50g) whole egg
2 Tbsp (30ml) water or milk.

Using a food processor, mixer or by hand, sand flour, salt and butter. Add the egg and water and mix to combine. Wrap up and chill. Use two-third of the dough and roll out into a 1/4 inch (5/6mm) thick disk and about 0.5 inch (1.25cm) larger than the mold. Prick and freeze for 20 min or more.
Preheat oven to 350ºF (180ºC). Top crust with parchment or silicone mat and a baking tray. Bake for 25 min, cut disk the size of the bottom pan or dish used for the tatin. Put back in the oven with the tray on top and bake for 10 minute more or until golden brown. Cool and set aside.

≈ 10 ea. Belgian endive.
1 ea. Reblochon cheese* (camenbert size wheel), room temp
1/4 cup (50g) sugar for caramel a sec
1/2 Tbsp (8ml) molasse (optional)
1 Tbsp (15ml) balsamic vinegar or lemon juice
2.8 Tbsp (40g) butter, cubed and cold
1/2 Tbsp (8ml) olive oil
6 garlic cloves, crushed
Salt and black pepper to taste.

*Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow's milk. It has its own AOC designation. Unfortunately, it can’t be found in the US. Its closer friend would be the Willoughby cheese made in USA. Fourme d’Ambert or goat cheese can also be great subs…

Remove endive outer leaves and clean using a wet paper towel. Remove core and split each endive in half. Meanwhile, heat up a non-stick frying pan and cook sugar to caramel stage (no water needed), lower the heat and stir in butter and molasse. Turn heat off and arrange endive halves into a sunflower (cuts side down). Spread crushed garlic (skin on) and season with balsamic, salt and pepper. Put the lid on and cook on stove or bake in the oven for 25 minutes at 350ºF (180ºC). Remove the lid and continue to cook for 45 min more. Remove and save excess juice and reduce it in a small saucepan until syrupy consistency; set aside.
Squeeze out roasted garlic flesh from skin and puree; reserve. Now, the endives are still wet but will begin to sear and caramelize quickly, do so and turn the heat off when color is achieved (do not burn though).

Endive Tatin Assembly
At this juncture, the endive tatin can be finished right from the frying pan or as shown in the video using a cake mold for best results.

Flip over caramelized endives onto a plate (endive cuts side up). Top with plastic wrap and flip again into the mold. Spread garlic puree and drizzle the reduced juice. Cover with plastic wrap in contact, top with another mold and some weights and cool to room temp and chill for a few hours or overnight to set completely.

Flatten cheese between 2 lightly oiled parchment paper into a disk (mold diameter). Remove top plastic wrap from the chilled endive tatin. Add the flatten cheese and enclose the pie with the baked crust. Endive tart tatin can be stored in the refrigerator for up to 3 days. Unmold and reheat the tart in the oven for about 10 min or microwave for a couple of minutes or until the cheese begins to melt. Slice out and enjoy!

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