Endive Tarte Tatin with Goat's Cheese
with Fresh Goat’s Cheese, Coriander and Grand Marnier®
Makes four 8-10cm tarts
Ingredients
- 4 endives, leaves removed
- 75g sugar
- 50g honey
- 150g fresh goat’s cheese
- Zest of 1 orange
- 80g Grand Marnier extract at 50% vol
- Salt/pepper
- 4 circles of puff pastry cut to the same diameter as the moulds
Method
- Bake the puff pastry circles for 25 mins at 150°C.
- In a non-stick pan, caramelise the sugar. Add the honey, whole endive leaves, orange zest and coriander seeds. Season with salt and pepper.
- Cook for 10 minutes, being careful not to break the leaves.
- Add the Grand Marnier and simmer until the endive leaves are tender.
- Line the moulds with endives.
- Spoon the goat’s cheese into the middle and fold the endive leaves over to close The cheese should not be visible.
- Heat the tarts for 10 mins at 150°C then top with a baked puff pastry circle. Unmould by turning the mould upside down onto a plate and garnish with some of the reduced braising liquid. To facilitate unmoulding, line the bottom of the moulds with a circle of parchment paper.
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