Endive Tarte Tatin

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This vegan Tarte Tatin isn’t made with apples, but with Endives.

A great side dish or as a light lunch.

The bitterness of the endives, with the sweetness of the balsamic vinegar glaze and the caramelization of the endives themselves, is such a delicious combination.

Endive Tarte Tatin

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins Best Season: Winter


A chic and delicious side dish!



Off On

  1. Preheat the oven to 180C/350F, clean the endives and cut in half.

  2. Melt vegan butter, sprinkle icing sugar on to it, bake the endives and add some lemon juice.

    Turn them around after 5 minutes. Make sure the flat side turns brown-golden.

  3. Grease a pie tin with vegan butter, lay all the endives flat side down and season with salt and pepper.

    Cover with a round puff pastry, and press the outsides in with your finger.

  4. Bake for 15 to 20 minutes.

    Glaze with balsamic vinegar glaze and sprinkle some oregano on top. Optionally top with vegan feta cheese.

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