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The main dish, Chic bistro

Endive and goat cheese tarte tatin

Endive and goat cheese tarte tatin is a savory, vegetarian main course for 6 people that takes 35 minutes of active work out of 90 minutes total. You make it in the morning and finish it the same evening, flipping it just before guests arrive. It's medium difficulty, costs about €2.80 per person, and the key to success is caramelizing the endives thoroughly before adding the pastry.

My endive tarte tatin, caramelized and flipped right in front of you, topped with fresh goat cheese and walnuts, it looks like dessert but it's a main course.

Endive and goat cheese tarte tatin
For
6 people
Work
35 min
Total time
1 h 30
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€2.80
Calories per person
480 kcalcalculated by Kiloach, your weight coach

Whole endives cook low and slow, cut side down, in a butter and balsamic vinegar caramel until their bitterness fades and they turn deep, almost confit in flavor. Puff pastry goes on top and bakes until golden, then you flip the whole thing in one confident motion to reveal glossy, caramelized endives. Crumbled fresh goat cheese and chopped walnuts add character, and honey softens the edges.

It's a dish that surprises at the table, people expect a dessert and find a savory course instead, which makes it a great opener for a dinner party in fall or winter. It also works for a more special family meal, served with a green salad or a light soup to start and balance the richness.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 1 h
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

Make the whole tarte in the morning, from caramelizing the endives through baking, then let it rest in its pan. Just before guests arrive, reheat it for 10 minutes and flip it onto a serving plate. At serving time, add the goat cheese, walnuts, and honey, so it reaches the table warm and freshly topped.

The ingredients

6 people

Fruits and vegetables

  • Endives 1.2 kg
  • Fresh thyme 4 sprigs

Dairy

  • Puff pastry 1
  • Butter 40 g
  • Fresh goat cheese 200 g

Pantry

  • Granulated sugaroften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 2 tbsp
  • Walnuts 60 g
  • Honeyoften in the pantry 1 tbsp
  • Fine saltoften in the pantry 1 tsp
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Tree nuts

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Melt the butter and sugar in a tatin pan or an ovenproof skillet, until you get a light golden caramel. 5 min

    Don't stir the caramel, just tilt the pan.

  2. Arrange the whole endives cut side down into the caramel, add the balsamic vinegar and thyme, season lightly with salt, and cook for 20 minutes over low heat. 20 min

    Pack the endives in tightly, they'll shrink as they cook.

  3. Let cool for 10 minutes, then cover the endives with puff pastry, tucking the edges down into the pan. 10 min

    Poke the pastry with a fork so steam can escape.

  4. Bake for 25 minutes at 190°C, until the pastry is nicely golden, then leave the tarte in its pan. 25 min

    Don't unmold it right away, the caramel would set too fast.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Reheat the tarte for 10 minutes in a low oven, then flip it in one confident motion onto a serving plate. 10 min

    Run a knife along the edge of the pan before flipping to loosen it.

When it's time to serveThe final touches, right in front of your guests.

  1. Crumble the fresh goat cheese over the tarte, scatter with chopped walnuts, and drizzle with a little honey.

    The honey softens the bitterness of the endives and brings out the goat cheese.

Our tips to get it right

  • Pick endives of even size so they all cook at the same rate and the tarte looks clean once flipped.
  • Use a deep tatin pan rather than a shallow skillet, the caramel and endive juices need room to bubble without spilling over.
  • If the caramel sets too fast when you go to flip it, warm the pan over low heat for a few seconds first.

The variations

  • Swap the fresh goat cheese for crumbled feta for a saltier, sharper flavor.
  • Add a few crisped lardons over the endives before the pastry for a richer, non vegetarian version.
  • For a quicker version, halve the endives lengthwise instead of leaving them whole, they cook faster that way.

What to serve it with

  • Green salad with walnut oil dressing
  • Light pumpkin soup to start
  • A glass of dry white wine

Storage

The tarte keeps for 2 days in the refrigerator in a sealed container, ideally without the goat cheese and honey added yet. Reheat it in a low oven before topping and serving, it doesn't do well in the microwave since the pastry turns soft.

Questions about this recipe

Can you use frozen or precooked endives?

No, you need fresh whole endives so they can hold up to the long cut side down cooking and caramelize properly. Precooked endives release too much water and the tarte would turn soggy.

How do you keep the puff pastry from getting soggy?

Let the endives cool for a full 10 minutes before laying the pastry on top, and poke it with a fork so steam can escape. Cold pastry placed on very hot endives is more likely to soften.

Can you swap the fresh goat cheese for another cheese?

Yes, a crumbled aged goat cheese or a piece of blue cheese both work well against the bitterness of the endives. Avoid very melty cheeses, they tend to drown the presentation.

How do you make the tarte look good once flipped?

Arrange the endives tightly and evenly facing the same direction from the start of cooking, so the pattern is clean once flipped. Always run a knife along the edge of the pan before you flip it out.

Can an endive and goat cheese tarte tatin be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make an endive and goat cheese tarte tatin?

Allow 1 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in an endive and goat cheese tarte tatin?

About 480 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does an endive and goat cheese tarte tatin cost?

About €2.80 per person, that's €16.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
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  • 20 min of work
  • Finished at the last minute
  • Very easy, €1.50 per person

310 kcalcalculated by Kiloach

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