Endive and Orange Tarte Tatin

Endive tart tatin

We along with most of Europe are in total lockdown now. People are allowed out of the house only to go for a 1 hour walk (all other exercise is banned) or for essential food shopping. A walk has to be within 1km of the house and no more that 100m up or down!

We don’t have access to our normal suppliers for fresh produce and this is making us think even more than normal about what to cook with until we can get the veggie garden in to full swing. Luckily we have 1 shop close by which has a few good things and an extremely well stocked larder.

The best looking veg in that shop near us today was Endive (Chicory to the English, Witlof to the Dutch and Aussies!). It can be considered bitter, but if it is balanced out well it can be truly delicious.

Here we balance its bitter flavour with orange, thyme and sugar to make a delicious tarte tatin that can be served as a starter or a sharing plate with some good quality prosciutto, Pecorino and salad.


500g Rough puff pastry (see our cookbook for a great easy recipe)
6 Endive
60g unsalted butter
80g caster sugar
80ml water
1tsp chopped Thyme
Zest of 1 orange
Juice of 1 orange
1/4 tsp salt


Just watch this video!


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