recipe of the month

Caramelised Endive and Onion Tarte Tatin



  • Plain flour for dusting
  • 1 roll puff pastry
  • 50g butter
  • 1 onion, finely sliced
  • 25g castor sugar
  • 1 small bunch fresh thyme, leaves picked
  • 4-5 white endive ends trimmed and halved lengthways
  • 1 log soft goats cheese
  • Handful of toasted pine nuts


  1. Preheat oven to 200C.
  2. On a floured surface, roll out pastry and trim into a 25cm circle. Prick with a fork and chill.
  3. Melt half the butter in a frying pan, add the onion and gently fry until soft and lightly browned, set asideonion tarte tartin
  4. Heat the remaining butter in a frying pan, and then sprinkle the sugar into the pan in an even layer. Cook over low heat until sugar has melted, then increase heat and cook until caramelised.
  5. Remove pan from heat, and then scatter thyme over the caramel and top with endive halves (in a single layer). Season well. Crumble over the cheese, a handful of pine nuts and spoon over the onions.
  6. Drape the pastry over the pan, tucking in the edges and bake for 30-35 minutes until golden and risen.

Cool in pan before turning out into a platter.



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