#tart recipe

Endives Tarte Tatin

Ingredients:
6 endives (chicory)
2 small shallots (finely sliced)
1 clove garlic (ground)
6-8 small potatoes (cooked and sliced)
250 g/ ½ pound chestnuts (peeled, cooked & sliced in half)
5 topinambours/ Jerusalem artichokes (peeled and sliced in ‘rondelles’)
125 g/ 2/3 cup Sainte Maure de Touraine goat’s cheese (or any of your favourite cheese – one that will melt beautifully!)
2 tbsp brown sugar
40 g butter
Salt & pepper (for seasoning)

Pastry:
For the shortcrust pastry:
200 g/ 1 & ½ cup plain flour
125 g/ ½ cup unsalted butter, chilled and sliced in cubes
½ teaspoon salt
1 large egg
3 tbsp cold water