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Recipe: belgian Endive tarte tatin with only five ingredients

Cooking doesn’t have to be that complicated. With five ingredients and place in an instant, something on the table. In NU.nl you can read each and every week, how do you have such an easy recipe to prepare. This week, with a chicory tarte tatin with oranges, and blue cheese.

  • Preparation time: 35 minutes
  • Type of meal: dinner
  • Seasonal product: chicory
  • Number of persons: 4

The five ingredients for belgian endive tarte tatin (Photo: Andrea Tegel)

Know what else to do with belgian endive a salad or as a gratin out of the oven? This belgian endive tarte tatin was surprisingly festive and easy to make. Originally, the tarte tatin, an inverted apple tart.

In the meantime, there will be no more apples for this easy cake, but other fruits and even vegetables. In this recipe, we will make a savory version with a belgian endive, which is delicious as a meal in the evening. Enjoy with a side salad.

Five of the ingredients for the chicory tarte tatin

  • 5 the stumps of cabbages are of the same size
  • 5 slices of roomboterbladerdeeg, thawed
  • 120 grams of cheese
  • 1 organic orange, juice and zest
  • 2 tablespoons of light brown sugar

So, take your chicory tarte tatin

  • Pre-heat the oven to 200 degrees celsius. Lightly grease a large, low-quichevorm with a solid base in the butter or olive oil.
  • To cut a very thin slice from the bottom of the witlofstronken and a half of them. Heat some oil or butter in a frying-pan, and put the witlofhelften with the cutting edge facing down, into the pan. Fry briefly and pour in the juice from the orange into the pan. Let the endive for 3 minutes to simmer in the liquid. Remove them from the pan and let them drain in a colander.
  • Remove the plastic sheets from the pieces of dough and place them on each other. Roll them with a rolling pin into a round piece of cloth that is just slightly larger than the quichevorm.
  • Add the sugar, along with a knob of butter in a small saucepan, and leave it in for a few minutes and melt until you have a bubbling caramel to get. Make sure it’s not too dark all the time!
  • Pour the caramel into the quichevorm, and spread with a spoon on the floor. It’s not quite as hard as it is. Spread the chicory on the caramel, with the cutting edge facing down). Crumble the roquefort over the chicory then scatter the sinaasappelrasp. The deck in time with the puff pastry and tuck the edges in.
  • Cook the endive tarte tatin and a 25 minutes, until golden brown and crispy, in the middle of the oven. Let it cool a little and turn the tarte tatin and then, with the help of a large plate. Watch out for the hot caramel.
  • Enjoy your meal!

    See also:
    In the backdrop of a bitter: ‘That is the taste, it is wrongly weggekweekt’

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