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Tarte tatin with endive, ham and Beemster cheese

Appetizer. 4 persons. Preparation 60 min.

Ingredients

  • 100 g sugar
  • 50 ml red wine
  • 8-10 stalks of chicory
  • Butter puff pastry, 5 slices or on a roll
  • Salt and pepper
  • 100 g Beemster Belegen 48+
  • 100 g back ham
  • 50 g hazelnuts
  • Handful of parsley

Prepare

Preheat the oven to 190 ºC.

Making caramel

  1. Caramelize the sugar by heating the sugar in a high saucepan. Do not stir in the pan. Rolling occasionally is fine.
  2. Bring the wine to a boil in another pan.
  3. Once the sugar turns a golden color, deglaze it with the red wine. Beware of the hot bubbles.
  4. Add a pinch of salt and pepper and stir well.
  5. Pour the red wine syrup into a round, low baking pan. For example, a quiche mold or a round baking pan. Tilt it slightly so that the syrup spreads all over the baking pan.

Preparing chicory

  1. Cut the chicory stalks in half lengthwise. Do not cut off the bottom completely, as it holds the leaves together. So remove only the hard, bitter core.
  2. Place the halved chicory stalks tightly side by side, in a circle, in the caramel with the convex side up.

Preparing puff pastry

  1. Place the slices of puff pastry on top of each other and roll out into a large sheet 2 mm thick.
  2. Drape the cloth over the chicory and poke holes in the dough.
  3. Fold the overlapping dough on the inside of the baking pan around the chicory stalks.
  4. Bake the cake for about 45 minutes until golden brown and done.

Making garnishes

  1. Meanwhile, cut the Beemster cheese and ham into equal cubes. These should be between 0.5 cm and 1 cm.
  2. Finely chop the hazelnuts or grind them in a blender. Fry them for about 2 minutes in a frying pan until they are golden brown and fragrant.
  3. Cut an endive into long, thin strips for decoration.

Finishing tarte tatin

  1. Remove the tarte tatin from the oven.
  2. Carefully drain the tarte tatin and collect the cooking liquid.
  3. Boil half the liquid in a saucepan.
  4. Invert the mold in 1 turn onto a serving plate.
  5. Brush the tarte tatin with the reduced syrupy liquid.
  6. Place the strips of chicory on the pie. Sprinkle with ham cubes, cheese cubes, parsley and the crushed hazelnuts.

*This recipe was developed by 24Kitchen.

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