- 1 Kg Belgian endive
- 400 g onions
- 250 g flour 00
- 200 g butter
- 65 g sugar
- 25 g boiled and squeezed pinaci
- 2 Renetta apples
- 1 orange
- 1 egg
- cardamom seeds
- extra virgin olive oil
Whisk the spinach with the egg; add the mixture to the flour and knead with 7 g of salt, 10 g of sugar and a spoonful of milk; finally add 175 g of soft butter and process the dough until a smooth dough (brisée paste) is obtained. Let it rest in the fridge for 1 hour.
Clean the Belgian endive by removing the hardest parts and cut into strips. Peel and cut the onions and apples into cubes. Melt 25 g of butter in a pan with a little oil; add 25 g of sugar and cook until it becomes dark blond. Add 4 cardamom seeds, then, outside the fire, the orange juice (keep 2 tablespoons aside); stir, returned to the heat, dilute well, then add the onion, endive and apple. Add salt, pepper and cook for about 25 minutes. Let it cool.
Prepare a caramel by dissolving 30 g of sugar with a little water and 2 tablespoons of orange juice. Pour into 6 buttered molds (ø 11.5 cm) and fill them with endive, apple and onion, pressing a little and leveling. Roll out the 3 mm thick pastry brisée, cut out 6 discs of the same diameter of the molds. Cover the vegetables with the pasta and bake at 180 ° C for about 45 '. Remove from the oven, let it cool, then turn the tatin nuts overturning them.
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