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