FR Cuisine

Tarte Tatin aux Endives et Roquefort

Caramelised Belgian endives turned upside-down in a buttery tart with creamy Roquefort and walnut — an elegant French bistro starter that is both savoury and subtly sweet.

📅February 20, 2026
20mPrep
40mCook
6Servings
⭐ 4.7Rating
Tarte Tatin aux Endives et Roquefort🥐

Nutrition Facts (per serving)

Protein 11%Fat 59%Carbs 30%
340kcalCalories
9gProtein
22gFat
26gCarbs
3gFiber

Ingredients

👥6
  • 1⅓ lbBelgian endives halved lengthwise
  • 3½ ozRoquefort cheese crumbled
  • 1.8 ozwalnuts roughly chopped
  • 1.8 ozbutter
  • 1 tbsphoney
  • 8.8 ozpuff pastry sheet
  • 8 gfresh thyme
  • 4 gsalt and black pepper

Instructions

  1. Preheat oven to 190 °C.
  2. Melt butter in a 24 cm oven-proof skillet; add honey and thyme; cook 1 minute.
  3. Arrange endives cut-side down; cook over medium heat 12 minutes until caramelised.
  4. Scatter Roquefort and walnuts over the endives.
  5. Drape puff pastry over the pan, tucking the edges inside.
  6. Bake 25 minutes until pastry is golden. Cool 5 minutes, then invert onto a plate to serve.

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