Belgian endive Tarte Tartin

Posted by corneliaskitchen on 04/04/2013 · Leave a Comment 

Belgian endive, either you love it or absolutely not.

Belgian endive or witloof chicory is one of the few vegetables that as a child I refused to eat. Only ones in my life I smashed a full plate of food on the kitchen floor. Yes you guessed right… we ate witloof chicory.

The typical bitter taste I really needed to learn to eat. Still it is not my first choice. But in the form of this tarte tartin with a vegan base pastry dough, it actually makes me quite happy.

Witloof chicory is quite a strong and healthy vegetables. It stimulates the digestive system because probiotic substances in it and helps the liver to detoxify.

What do you need:

Dough: (VGN)
– 250 g spelt flour.
– 1 teaspoons himalaya or sea salt .
– 8 g fresh rosemary leaves, chopped.
– 60 ml olive oil.
– 120 ml cold water.

filling:
– 2 Belgian endive in long strips
– 2 tablespoons olive oil
– 2 tablespoons honey (not vgn) or maple syrup (VGN)
– 3 teaspoons balsamic syrup
– black pepper & salt

How to prepare:

Mix in a bowl the flour, salt and herbs.

Pour the olive oil in gently and mix together with a fork until you have a crumb mixture.

Add gently the cold water and mix with fork until all the water is absorbed.

Now knead by hand until a cohesive ball. Make sure you do not over knead the dough as this makes it tough.

Shape into a flat disc and leave to rest, in cling film, in the fridge.

Cut the bottom of the chicory, cut in half lengthwise and cut the bitter heart out. Now cut into long strips.

Put a saucepan on the stove over medium heat and let the olive oil along with the basamico syrup and honey or maple syrup caramelize.

Once caramelized , take the saucepan from the heat immediately and pour gently in the middle of your greased baking pan. Divide the witloof chicory over it. Season as desired with some pepper and salt.

Roll the dough out into a large round piece and lay over on the witloof chicory. Press around the edges properly.

Pierce, with a sharp knife, the dough all over.

Bake in a preheated over at 180 degrees Celsius for 30 min. till the pastry is cooked.

* Tip: This spelt – olive oil dough is a good basic for vegan savory baking. You can vary the herbs to your taste, it is easy to make, and it will keep well for a few days  in the fridge.

Filed under lunch, quick, vegan, vegetarian · Tagged with chicory, lunch, quick, Savory baking, vegan, vegetarian