Ingredients
- 6 to 8 small endives
- 30 g of semi-salted butter
- 2 tablespoon(s) balsamic vinegar
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a few sprigs of thyme
- 3 tablespoon(s) maple syrup
- 1 puff pastry
- 50 g of walnut kernels
Preparation
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Preheat the oven to 200°C (th. 6-7).
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Cut the stems of the endives. Using a sharp knife, lightly hollow out the inside to remove the cone at the base, which is bitter.
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In a tart pan on the stove, melt the butter with the balsamic vinegar and the chopped thyme. Add the endives cut in half, flat side towards the bottom of the mold.
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Drizzle with maple syrup. Bake for 10 min.
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Then cover the endives with puff pastry by tucking the dough into the mold.
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Bake for 30 minutes, until the dough is golden brown.
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Then take out the tart, wait 5 minutes then invert it onto the serving dish.
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Sprinkle with nuts. Enjoy warm.