Endive & Pear Tatin Delight using a Thermomix
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a culinary canvas where the bitter crunch of endives meets the rich creaminess of Chavignol cheese, all enveloped in a golden, buttery pastry. This Endive and Chavignol Tatin is not just a dish; it's a love letter to French cuisine, showcasing the balance of flavors and textures that make it so delightful. Originating from the rustic kitchens of France, where chefs would turn leftover ingredients into gourmet masterpieces, this tatin transforms humble endives into a star-studded dish worthy of any dinner party. Did you know that Chavignol cheese hails from the Loire Valley and is often paired with a crisp Sauvignon Blanc? So, pour yourself a glass and celebrate the art of French cooking with every delicious bite!
Ingredients
- 30 g Butter
- 40 g Granulated sugar
- 300 g Endive
- 250 g Pear
- 250 g Puff pastry
Steps
Caramelized Endives and Pears
- Add 30 g of butter, 40 g of granulated sugar in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Slice the Pears thinly
- Place 300 g of endive, 250 g of pear in the food processor bowl.
- Mix manual: 15:00min / 100°C / Speed 1. Filler cap open
Crust
- Preheat the oven at 200°C.
- Cut a circle slightly larger than the diameter of the bowl
- Add 250 g of puff pastry on a workplan.
Final Steps
- Tuck the edges down inside the bowl
- Cook in the oven at 200°C during 25min.
- Bake until the pastry is golden brown and cooked through
- Let the Tatin cool for a few minutes before inverting it onto a serving plate
- Serve Warm.
