Chavignol cheese and endive tartlets
Make this rich and buttery tartlets with chavignol cheese and endives.
1. Wash the endives, dig up the roots and cut in two along its lengths. Brownin a saucepan with oil. Sprinkle the sugar and pepper and add in the stock. Cook over low heat until the liquid evaporates. Flip the endives and cook for 3 minutes until it caramelises slowly.
2. Preheat the oven at 210°C (th. 7). Cut the chavignol cheese into 4 along its width. Rinse and dry the sprigs of thyme.
3. Roll out the puff pastry dough on a floured work surface, cut 6 rectangles of 15 X 20 cm and prick them with a fork. Place 4 endive halves on each, then 2 slices of chavignol, the sprigs of thyme and pepper. End by hemming the edges of the tart.
4. Place 6 tarts on a buttered oven tray and bake for 20 minutes, cover with an aluminium foil midway to prevent from browning too much. Serve the tartlets with a green salad.
Photo credit : Sucré Salé
