Endive Tatin of the Hauts-de-France region

Ingredients

For 6 servings

• •1 kg 1 kg of endive
• •200 g 200 g cheese Mont des cats
• •1 c. à soupe 1 tablespoons of margarine
• •2 c. à soupe 2 tablespoons of rooster
• •150 g 150 g flour
• •10 cl 10 cl of water
• •113 g 113 g butter
• •3 3/4 teaspoons of salt

Method

1. 1.Let's start by taking care of the chicons! Clean them, cut the base and remove the largest leaves. Then cut the heart in half in length. Then brown the endives in the pan with the margarine. Season with salt, pepper and let cool.
2. 2.Preheat your oven to 180°C (i.e. thermostat 6).
3. 3.Place the endives in a pre-sprinkled mussels. You can also choose to make small portions: in this case, use 6 small individual moulds, which are also sprinkled with rodwood. Then cut your cheese into slices and place it on the endives.
4. 4.Cover the whole with pastry and bake for 30 minutes.
5. 5.At the end of the cooking process, take your tatin out of the oven and wait for another 5 minutes, so you can take it off the mould with more ease.
6. 6.You're now ready to taste this northern endive matin at the Cat Mountain: a 100% northernist dish!