Rose Endive Tartlets

I love it when I’m cooking and everything works out according to plan. My main course came together quick and easy which allowed me to whip up these cutie-patuie rose tarts.

I love a fancy food that's not at all difficult to make and these pretty little appetizers/side/starters fit the bill. They take no time at all and only require 4 ingredients. 

Rose Endive Tart

Rose Endive Tart

This is another recipe I picked up in France. Mimi Throisson, the creator of this recipe describes these as a bundle of country roses, I couldn't agree more. As you drive thru the vineyards in the countryside of France you see a rose bush at the end of each row of grapes. Those roses are there to indicate good soil to the farmers. 

So let’s head to the french country side and make some roses!

Medoc, France, Wine Vineyard, chateau loudenne
Ingredients - Note tart pans can not have a removable bottom. I purchased these at Williams-Sonoma but I have an Amazon link below.

Ingredients - Note tart pans can not have a removable bottom. I purchased these at Williams-Sonoma but I have an Amazon link below.

1 pad of butter per pan

1 pad of butter per pan

Place half the endive on top of the butter

Place half the endive on top of the butter

Drape the pastry over the endive. Note the 'extra' puddeling in the tart pan.

Drape the pastry over the endive. Note the 'extra' puddeling in the tart pan.

Bake until golden brown

Bake until golden brown

Finished Tart with a balsamic reduction drizzle

Finished Tart with a balsamic reduction drizzle

Ingredients

Makes 8-10 servings
4 to 5 endive
8 ounces puff pastry
Confectioner’s sugar
1 pad of butter per tart pan
8-10 tartlet pans (with non-removable bottom)

Optional Cranberry Drizzle
3 tablespoons of orange cranberry marmalade
1 tablespoon white wine vinegar
sprinkle of fine sea salt
3 tablespoons of olive oil
Juice from half a lemon
How to: Mix all the ingredients together and drizzle over the finished and plated tarts.

Preparation

Preheat oven to 425°F

Place 1 pad of butter in the bottom of each tartlet pan.

Sprinkle pan and butter generously with confectioners sugar. Use enough sugar that you can’t see the bottom of the pan.

Prepare Endive. Trim off the base and discard any brown leaves. Cut the endive in half. Take one half and squish it into the butter, it should stand up on its own.

Then cut roughly a 4" x 4" piece of thawed puff pastry. Gently pull and stretch until it's about twice its size. Drape over the endive. The pastry should be big enough to completely cover the endive and puddle in the pan. This is an important step to ensure you get the finished rose shape.

Place in a 425°F oven for 15-20 minutes or until golden brown. Check after 15 minutes, you may need to rotate the tarts for even cooking.

*Important - once cooked, remove the tarts from the pans immediately! If you wait the sugar will harden and the pastry will become glued to the pan and you'll never get them out...trust me I had to learn this the hard way.

Plate and drizzle a balsamic reduction or cranberry vinaigrette over the tarts..

If you make this recipe, tag #desociointhekitchen, I love to see your creations!