What to do when your endive is wilting and your pastry is a few days past it’s sell by? Endive tarte tatin, so simple. We have an abundance of walnuts so I used loads, they caramelise beautifully.
Halve the endive and sear in a hot pan until golden.
Make a caramel with 100g of light brown sugar and 30g of water (just warm it in a small pan, swish gently, don’t stir).
Place the endive cut side down in a quiche tin, ideally they would be a similar size, mine weren’t. And fill the gaps with walnuts.
Sprinkle with cheese. I used feta as I had an opened packet, but a mild blue cheese would work well.
Pour over caramel and top with pastry, tucking in the edges.
Bake at 180 for 30-40 minutes.
Cover with a large plate and flip over quickly and firmly. The hot caramel and juices may well run down your sleeve at this point - but hold on tight!
I served with celeriac mash and purple sprouting broccoli from the garden.