Endive Tarte with Pecans

Instructions

1. 1

   Remove the outer leaves of the endives, then cut them in half lengthwise.

2. 2

   Cut off the hard base from each half-endive.

3. 3

   In a pan, melt the butter with the honey.

4. 4

   Add the endives and sugar.

5. 5

   Cook on low heat, stirring regularly, until the endives no longer release water and are caramelized (about 30 minutes).

6. 6

   Butter a tart dish.

7. 7

   Arrange the endives harmoniously in the dish.

8. 8

   Place the halved chestnuts on top.

9. 9

   Crumble the goat cheese over the vegetables.

10. 10

    Season with salt and pepper.

11. 11

    Cover with the pastry, tucking the edges inside the dish.

12. 12

    Bake for 30 minutes at 180°C until the pastry is golden brown.

13. 13

    Turn the tatin onto a serving plate and serve immediately.