alive logo

Endive Tart Tatin


    This savoury upside-down tart replaces the traditional apple topping with vitamin K-rich caramelized endive.


    1 cup (250 mL) whole wheat pastry flour
    1/4 tsp (1 mL) sea salt
    1/2 tsp (2 mL) dried Italian herb seasoning
    2 Tbsp (30 mL) extra-virgin olive oil
    1/4 cup (60 mL) water

    Endive Topping
    1 Tbsp (15 mL) honey
    3 Tbsp (45 mL) orange juice
    1 Tbsp (15 mL) extra-virgin olive oil
    2 sprigs fresh thyme
    6 heads of endive, trimmed and halved lengthwise
    1/4 tsp (1 mL) salt
    1/4 tsp (1 mL) freshly ground black pepper
    3 Tbsp (45 mL) red wine vinegar

    For crust, in medium-sized bowl, whisk together flour, salt, and Italian seasoning. Make well in flour mixture and add oil and water. Mix with fork, until liquid has been absorbed, and knead dough in bowl until it comes together in a ball. Wrap in plastic wrap and refrigerate at least 20 minutes.

    Preheat oven to 400 F (200 C).

    For endive topping, in 8 in (20 cm) frying pan over medium heat stir together honey, orange juice, olive oil, and thyme and bring to a simmer. Lay endive, cut side down, into the pan (it will be a tight fit) and sprinkle with salt and pepper. Cover, reduce heat to low, and cook endive, turning occasionally, until soft and caramelized, about 20 minutes. Uncover, add vinegar, increase heat to medium, and let liquid reduce to a glaze, about 5 minutes.

    While endive is cooking, roll out pastry onto lightly floured work surface to form a 10 in (25 cm) diameter disk.

    Discard thyme and top caramelized endive with pastry. Bake until pastry is golden brown, about 20 to 25 minutes. Let tatin cool 5 minutes before running a knife around edge of frying pan and turning it out onto cutting board or serving plate. Serve warm or at room temperature.

    Serves 6.

    Each serving contains:
    162 calories; 4 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 22 g carbohydrates; 6 g fibre; 218 mg sodium

    Source: "Winter harvest", alive #350, December 2011


    Endive Tart Tatin



    SEE MORE »
    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.