When I first heard about tarte Tatin, nothing sounded better to me. What first seems like way too many apples packed into a skillet, then caramelized and baked under a blanket of buttery pastry, then turned out and served warm, became one of my favorite desserts.
I’ve had recipes for them in several of my books, but also enjoy the savory version. I’ve seen upside down tarts made with fennel, tomatoes, carrots, and other root vegetables, but an upside-down caramelized tart with Belgian endive always appeals to me the most. The contrast between the slightly bitter, chewy, spears of endive, make the base for a perfect savory tart, especially in the winter. And I don’t think anyone would disagree.
Continue Reading Caramelized Endive and Blue Cheese Tart…
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