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Endive and Chavignol tart: a delicious French dish


1 puff pastry roll

50g butter

1 tablespoon sugar



5 endives

2 crottins de chavignol

1 teaspoon of Herbes de Provence


Step 1

Cut the endives in four lengthwise pieces.

Step 2

Place the endives in a large skillet with half the butter and cook over low heat for 25 minutes, stirring occasionally. They should become golden brown.

Step 3

In a cake mold, pour the other half of the melted butter and sprinkle with a tablespoon of sugar.

Step 4

Preheat the oven to 200°C (thermostat 6-7).

Step 5

Arrange the endive quarters in a rosette on the bottom of the mold (heart in the center).

Step 6

Cut the goat cheese into thin slices and arrange them on top of the endive, then sprinkle with half a teaspoon of Herbes de Provence, salt and pepper.

Step 7

Cover with the puff pastry, making sure the edge of the pastry slides between the mold and the endive.

Step 8

Bake for 20 minutes, until the pastry has risen and has a golden color.

Step 9

Take a plate slightly larger than the diameter of the mold and place it on top, then turn the whole thing over.

Step 10

Wait 5 or 6 seconds, then gently lift the mold.

Step 11

Finally, sprinkle with the remaining half a teaspoon of Herbes de Provence.


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