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Vegetarian, Northern, Eastern and Western France

Endive and Goat Cheese Tatin with Salad

Endive and goat cheese tatin is a savory upside down tart for 4 people, ready in 1 hour, medium difficulty, for about €2.00 per person. The endives caramelize in butter and sugar before being topped with puff pastry, then the tart gets flipped and finished with grilled goat cheese. The key to success is letting the caramel settle before flipping the tatin.

Tonight, a caramelized endive tatin, flipped and topped with goat cheese, a sweet and savory dinner that impresses.

Endive and Goat Cheese Tatin with Salad
Total time
1 h
Difficulty
Medium
Cost per person
€2.00
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Raw endive can taste a bit bitter, but once it caramelizes in butter and sugar, it turns tender with a mellow sweet edge that gives this tatin its character. The golden puff pastry adds crunch, and the melted goat cheese on top rounds everything out. It is a dish built on contrast, sweet and savory, crisp and soft, and it tends to surprise people at the table.

This is a great recipe for a relaxed Sunday dinner with family, or for having people over without spending hours in the kitchen. Kids who usually turn their nose up at endive often come around once it is caramelized and topped with melted cheese. Served with a well dressed green salad, it makes a complete meal, whether it is a weeknight or a dinner with guests.

The ingredients

4 people

Fruits and vegetables

  • Puff pastry 1
  • Endives 800 g
  • Thyme 2 sprigs
  • Green salad 1

Dairy

  • Goat cheese log 150 g
  • Butter 40 g

Pantry

  • Sugaroften in the pantry 2 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Honeyoften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Mustard

The step by step recipe

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

    Don't stir, just swirl the pan.

  2. Arrange the whole endives side by side in the caramel, add the balsamic vinegar, salt and thyme. 10 min

    Flip them once so they caramelize on both sides.

  3. Cover the endives with the puff pastry, tucking it well in around the edges.

    Prick the pastry with a fork to let steam escape.

  4. Bake at 200°C until the pastry is nicely golden, then flip the tatin onto a plate. 30 min

    Let it rest 5 minutes before flipping, the caramel firms up a bit.

  5. Top with sliced goat cheese, broil briefly, drizzle with honey, and serve with the dressed salad. 5 min

    Season the goat cheese generously with pepper, it pairs well with the bitterness of the endives.

Our tips to get it right

  • Pick endives of similar size so they all cook at the same rate and the tatin sits flat once unmolded.
  • Use a skillet with an ovenproof handle, or wrap the handle in foil if it is not meant for the oven.
  • Flip the tatin onto a plate larger than the skillet so the caramel does not spill over the edges.

The variations

  • Swap the goat cheese for crumbled blue cheese for a sharper flavor that cuts nicely through the sweetness of the endives.
  • For a faster version, use ready rolled puff pastry and halve the endives lengthwise, which shortens the cooking time.
  • For kids, go a little lighter on the thyme and add an extra spoon of honey instead of the balsamic vinegar to soften the flavor.

What to serve it with

  • A well dressed green salad
  • A pumpkin soup starter
  • A glass of sparkling apple juice

Storage

The tatin keeps for 2 days in the fridge in a sealed container. Reheat it in the oven for a few minutes to bring back some crispness, the microwave makes the pastry soggy. Freezing is not recommended, the puff pastry and goat cheese lose their texture.

Questions about this dish

Can you make the endive tatin ahead of time?

You can caramelize the endives and prepare the pastry the day before, then assemble and bake just before serving. The tatin tastes best fresh out of the oven while the pastry is still crisp.

How do you keep the puff pastry from getting soggy?

Draining the endives well before topping them with pastry limits excess liquid. Pricking the pastry with a fork also helps steam escape during baking.

Can you use a different cheese instead of goat cheese?

Yes, a more aged goat cheese or a piece of blue cheese both work well with the caramelized endives. Avoid cheeses that are too mild, they would get lost against the sweet and savory flavors.

Do you need to remove the bitter core from the endives before cooking?

You can score the base of each endive slightly to remove some bitterness, but it is not required. Caramelizing already softens their natural flavor quite a bit.

How long does it take to make an endive and goat cheese tatin with a side salad?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in an endive and goat cheese tatin with a side salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an endive and goat cheese tatin with a side salad cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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