- 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.
- 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.
Keywords: Rose Endive Tart from Medoc France