Ingredients
1 puff pastry roll
50g butter
1 tablespoon sugar
pepper
salt
5 endives
2 crottins de chavignol
1 teaspoon of Herbes de Provence
Instructions
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.
Equipment
1 Tart mold
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1 Skillet
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1 Set of 3 Pans
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1 Oven
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1 Spatula
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1 Tablespoon
1 Cake pan
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1 Kitchen scale
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1 Plate