Ingredients For the tatin
- 130 g flour
- 140 g butter
- 100 g sugar
- 6 pcs tufts of Belgian endive
- dry white wine
- sage
- laurel
- extra virgin olive oil
- salt
Ingredients For the almond goat
- 300 g peeled almonds
- lemon juice
- pink pepper
- parsley
- salt
- extra virgin olive oil
For the endive tatin recipe with almond “goat”, blend the almonds with a liter of water, filter everything through a gauze lined strainer to obtain the almond milk. Heat it in a saucepan; when the boil rises, remove it from the heat, add 80 g of filtered lemon juice and 8 g of salt, mix gently, cover with a cloth and leave to rest for 20 minutes. Strain again through the strainer lined with gauze, place a weight on it and let it drain for 2 hours.
Finally, season with a drizzle of oil, salt, crushed pink pepper and a finely chopped parsley to obtain a creamy vegetable cheese.
Mix the flour with 80 g of butter to obtain a sandy mixture; mix it with 30 g of water
and a pinch of salt. Make a dough, wrap it in baking paper and let it rest in the fridge for 1 hour.
Remove the outer leaves of the endive tufts, if needed, then cook them on high heat in a saucepan with oil, 1 bay leaf and 1 sprig of sage. After 3-4 minutes blend with a glass of white wine, boil again, reduce the heat to a minimum, cover and cook for 40 minutes.
Remove the lid, raise the heat again and finish cooking in 10-12 minutes. Divide the endive into spools. Prepare a blond caramel with 100 g sugar, then add 60 g of butter, mix carefully on the fire until it is perfectly blended, then remove from the heat. Pour the caramel into the pan (approx. Ø20cm), sit the endive spools on your feet, cover them with the dough spread 3 mm thick, pierce the surface and bake at 180 ° C for 30 minutes. Remove from the oven, wait a few minutes, turn the tatin upside down on a serving plate and serve it with the almond "goat".
This recipe has already been read 157 times!