Endive And Beef Tarte Tatin
- 1 tbsp vegetable oil
- 6 small heads of Belgian endive, halved and tough stalk cut away
- 1 tsp sugar
- 4 oz ground beef
- 6 tbsp honey
- 10 oz puff pastry
- Preheat the oven to 400u0b0F. Heat the oil in a large pan and saute the halved endive over a medium heat for 5 minutes. Sprinkle with sugar and cook for another 5 minutes, turning occasionally, until golden brown and caramelized. Remove from pan and set aside.
- Add the ground beef to the pan and saute gently for 5-6 minutes until browned. Season with salt and pepper.
- Grease 6 round, shallow (4 inch diameter x 1 inch deep) oven-proof dishes. Drizzle the honey between the dishes then place 1/6 of the ground beef and 2 endive halves (cut-side down) in the base of each dish. Roll out the pastry on a lightly floured surface to 1/8 inch thickness and cut out 4 inch circles. Firmly press the pastry circles on top of the chicory and ground beef. Place on a baking sheet and bake for 20-25 minutes until the pastry is crisp and golden brown.
- Cool for 4-5 minutes then turn out onto warmed serving plates.
vegetable oil, endive, sugar, ground beef, honey, pastry
Taken from recipes-plus.com/api/v2.0/recipes/18060 (may not work)