1 puff pastry roll
1 tablespoon sugar
2 crottins de chavignol
1 teaspoon of Herbes de Provence
Cut the endives in four lengthwise pieces.
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.
In a cake mold, pour the other half of the melted butter and sprinkle with a tablespoon of sugar.
Preheat the oven to 200°C (thermostat 6-7).
Arrange the endive quarters in a rosette on the bottom of the mold (heart in the center).
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.
Cover with the puff pastry, making sure the edge of the pastry slides between the mold and the endive.
Bake for 20 minutes, until the pastry has risen and has a golden color.
Take a plate slightly larger than the diameter of the mold and place it on top, then turn the whole thing over.
Wait 5 or 6 seconds, then gently lift the mold.
Finally, sprinkle with the remaining half a teaspoon of Herbes de Provence.
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