Endive Tarte Tatin

It's time for episode 3 of my winter series, this week it's all about endives!
We're making an endive tarte Tatin with a zesty salad: caramelised endives with orange juice and maple syrup with a crumbly walnut and olive oil pastry, served with a crunchy zesty endive and clementine salad!
The endives are slightly better so the caramelisation really balances out all the flavours and the endives keep a bit of bite to them after cooking for a lovely texture. You can also use shop bought puff pastry for a more classic tarte Tatin experience and to make it even easier.
This is such a simple recipe yet it looks very special and beautiful. It's healthy but still comforting, perfect for this time of year.
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Ingredients:
Endive Tarte Tatin:
3 endives
2 Tbsp EVOO
2 Tbsp orange juice
1 tsp maple syrup
Salt
Salad:
2 clementines and their juice
1/2 tsp maple syrup
1/2 tsp vinegar (apple cider or red wine)
2 tsp EVOO
S&P
Green salad
Spare endive leaves
Pastry:
3 Tbsp walnuts
5 Tbsp wholewheat flour
6 Tbsp plain flour
3 Tbsp EVOO
1 1/2 Tbsp water
Cook Times:
2 minutes on the hob and 7 minutes covered
40 mins in the oven at 190 degC

[@adv.giteshchandra007]

Very nice jai hind