After enjoying a lovely holiday respite on Florida’s Gulf Coast, I am now rejuvenated and excited to share more family recipes with you all!. I love making this tart in the winter. It’s so satisfying as a main course and it’s just perfect for company. Add a nice green salad and serve wih a crisp rose wine or Alsatian white. Should you like a vegetarian version, simply omit the bacon.
Recipe for Endive, Goat Cheese and Bacon Tarte (Serves 4)
6 medium/large endive – cut in half lengthwise 2 tbsp butter 1/4 cup orange juice 1 tbsp S&T orange sugar or honey Salt and pepper cayenne pepper 5 oz aged bucheron goat cheese, crumbled 3 slices of bacon, cooked and crumbled one sheet of frozen puff pastry, thawed
Melt butter in large oven proof skillet. Place endive halves face down in skillet and cook on medium high heat 2 minutes. Cover and bake in 350 degree oven for 20 minutes. Remove from oven. turn endive halves over, add salt and pepper. Then cover and bake again for 20 minutes. Flip endive halves face side down again. Add orange juice and sugar/honey and cook on medium high heat for 3 minutes. Sprinkle with cayenne pepper. Distribute goat cheese evenly on top. Place the thawed puff pastry on top of the endive and skillet, tucking in the corners if needed. Bake in 400 degree oven for 15-20 minutes as per puff pastry baking instructions. Place a large serving plate on top of the skillet and carefully (but quickly) invert the tarte onto the plate shaking it lightly to release the tarte. Serve topped with bacon crumbles.