Author Notes
I don't know how we one day decided to add chorizo slices to this traditional dish but I like the mixture of hot and sweet. —MarieGlobetrotter
Continue After Advertisement
Ingredients
-
6-7
endives
-
7 tablespoons
butter
-
2 tablespoons
brown sugar
-
2
shallots
-
1
puff pastry or shortcrust pastry
-
Salt and pepper
-
slices of shorizo
Directions
-
Clean the endives, trim the ends and cut in half
Peel and mince the shallots
-
Peel and mince the shallots
Preheat the oven to 350F
-
In a frying pan, cook the endives and shallots in 5 tbsp of butter for about 15 minutes, until the sugar melts and turns golden. Season to taste.
-
Put the brown sugar in a baking pan with 2tbsp of diced butter. Lay the endives on top, cut side down and in a tight even layer. Drape the puff pastry/shortcrust pastry over the pan and tuck the edges in around the filling. Bake for 30 minutes until golden and risen
-
5-10 minutes before the tart tatin is baked, cook the chorizo slices in a frying pan. Take the tatin out of the oven, Remove from the oven, let cool then delicately turn it onto a plate. Place the chorizo slices on top and press gently. Let cool for another 2-3 minutes to let the chorizo "infuse". Serve with a side salad.
See what other Food52ers are saying.