Goat cheese, tomatoes (or endives) and drizzle of honey “tatin” tart Tourisme Starter ENG

Ingrédients

For 10 peoples :

For the dough (or industrial puff pastry dough) :

250g flour

125g of salted butter

1 egg (+1 for the gilding)

1 pinch of salt

1 ts of herbes de Provence

Paprika (or other spice of your choice)

brown sugar

 

For the garnish :

60 g honey
10 cherry tomatoes OR 1 nice slice of ripe tomato  OR 4 endives in winter)
1 red onion
1 Sainte Maure (250gr)
olive oil
Freshly ground pepper
Fleur de sel (with toasted spices, if available)
1 pre-washed salad (arugula, lamb’s lettuce, etc.)
Vinaigrette

Matériel

10 individual or disposable tart pans

Oven

Sulfur paper

Rolling pin

Bread knife

Honey spoon

Board + knife

Cul de poule 3gds, 3 medium, 4small

If winter: griddle and frying pan

Étapes de la recette

Prepare the dough
Incorporate the cold butter (cut in dices) into the flour until you get a sand texture. Add the herbs and salt.
Add the egg and work the dough with the palm of your hand. If necessary, add some water.
Let the dough rest for 30 min.

Tomatoes : Wash and slice the tomatoes into 1/2 cm thick slices.

Endives : Wash the endives and cut them in length in 2 parts for the smaller ones and 4 for the large ones, without completely removing the hard part (so that they hold better when cooking).

Heat the butter in a large frying pan and add the sliced endives to brown them, then sweat for about 15 minutes, until they become soft and slightly caramelized.

Sprinkle with brown sugar during cooking. If necessary, remove any vegetation water that prevents caramelization. Salt generously with fleur de sel.

Keep warm and drain well if there is any liquid left.

Dressing :

Roll out the dough.

Cut circles of the size of your individual molds, reserve (in a cool place if it is hot).

Cut the Sainte Maure into 1/2 cm thick slices.

Grease your molds then place at the bottom 3 slices of tomatoes or pieces of endive, tamping well to cover the bottom of the molds. Top with 2 slices of goat.
Season with pepper and pour a drizzle of honey on the goat cheese.

Finally, place the dough circle on top, stretching the edges.
Bake at 180°C (356°F) for about 25 minutes.

Turn the tatins out of the oven so that they unmold well.

Enjoy lukewarm with a fresh salad and balsamic cream on the plate for the dressing.

Bon appétit !