Tarte aux endives à la raclette
🧀🥧 Tarte aux endives à la raclette is a medium French recipe that serves 6. 350 calories per serving. Recipe by La cuisine de Philippe on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $99.21 total, $16.53 per serving
Ingredients
- 5 pieces Endives (trim base to reduce bitterness, slice into 1 cm pieces)
- 200 g Raclette Cheese (sliced, keep rind for decorative rosace)
- 1 sheet Shortcrust Pastry (store‑bought or homemade, kept cold)
- 150 g Lardons (smoked bacon strips, cut into small cubes)
- 2 large Eggs (room temperature)
- 10 cl Milk (whole milk preferred)
- 10 cl Crème Fraîche (full‑fat)
- 1 tsp Sugar (helps balance endive bitterness)
- 1 pinch Nutmeg (freshly grated if possible)
- to taste Salt (moderate amount for the endives)
- to taste Black Pepper (freshly ground)
Instructions
Trim and Slice Endives
Cut off the base of each endive with a knife to remove the bitter core, then slice the endives into pieces about 1 cm thick.
Time: PT5M
Cook Lardons and Endives
Heat a saute pan over medium heat. Add the lardons and cook until they turn golden. Add the sliced endives, season lightly with salt, and sauté for 2–3 minutes. Sprinkle a teaspoon of sugar to help caramelize, then continue cooking until the endives are soft and lightly caramelized, about 5 more minutes.
Time: PT10M
Prepare the Custard
In a mixing bowl, whisk together the eggs, milk, crème fraîche, a pinch of nutmeg, salt and pepper until smooth.
Time: PT5M
Line the Tart Pan
Roll out the shortcrust pastry, fit it into a 25 cm tart pan, press gently, and prick the base all over with a fork.
Time: PT5M
Assemble the Tart
Spread the lardon‑endive mixture evenly over the pastry base. Arrange slices of raclette cheese on top in a decorative rosace. Pour the custard over the filling, then finish with a few turns of freshly ground black pepper.
Time: PT5M
Bake
Pre‑heat the oven to 180°C. Bake the tart for about 40 minutes, or until the top is golden‑brown and the custard is set.
Time: PT40M
Temperature: 180°C
Rest and Serve
Allow the tart to rest for 5 minutes before cutting. Slice and serve warm.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 25 g
- Fat
- 22 g
- Fiber
- 4 g
Dietary info: Contains gluten, Contains dairy, Contains pork
Allergens: Dairy, Eggs, Gluten, Pork
Ingredient Substitutions
- Instead of Endives: Belgian endive, Escarole
- Instead of Raclette Cheese: Gruyère, Comté
- Instead of Shortcrust Pastry: Puff pastry (different texture), Homemade pâte brisée
- Instead of Lardons: Diced pancetta, Smoked bacon
- Instead of Eggs: Egg substitute (for vegans, use silken tofu blend), 2 egg yolks + 2 tbsp water
- Instead of Milk: Half‑and‑half, Plant‑based milk (unsweetened)
- Instead of Crème Fraîche: Sour cream, Greek yogurt (thick)
- Instead of Sugar: Honey (half amount), Maple syrup (half amount)
- Instead of Nutmeg: Mace (smaller amount), Allspice (tiny pinch)
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper, Pink peppercorns
Equipment Needed
- Chef's Knife
- Cutting Board
- Saute Pan
- Mixing Bowl
- Whisk
- 25 cm Tart Pan
- Fork (for pricking pastry)
- Oven
- Spatula (optional)
Critical Steps — Do Not Skip
- Trimming the endives to reduce bitterness
- Caramelizing the endives with a pinch of sugar
- Ensuring the custard is well‑mixed but not over‑beaten
- Baking until the top is fully gratinated without over‑drying
Chef Tips from the Video
- Use a high‑quality raclette cheese for the best melt and flavor.
- A pinch of freshly grated nutmeg adds warmth without overpowering the cheese.
- If you like extra crunch, sprinkle toasted breadcrumbs on top before baking.
Troubleshooting
Endives remain bitter.
Trim a larger portion of the base and add a pinch more sugar during sautéing.
Custard is too runny after baking.
Bake a few minutes longer until the center is just set; avoid opening the oven too early.
Crust is soggy.
Blind‑bake the pastry for 8‑10 minutes before adding the filling, or ensure the lardon‑endive mixture is well drained.
Storage
Refrigerator: Cover and store up to 2 days.
Freezer: Not recommended; texture of cheese changes.
Room temperature: Can sit at room temperature for up to 1 hour after baking.
Make-Ahead Tips
- Prepare the lardon‑endive mixture a day ahead and refrigerate; reheat briefly before assembling.
- Custard can be whisked up to 2 hours in advance and kept chilled.
- The tart can be baked fully, then reheated in a 150°C oven for 10 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of endive in French cuisine?
Endive, known as "chicorée" in France, has been cultivated since the 19th century and is prized for its slightly bitter flavor that balances richer dishes. It appears in classic French bistro fare such as salads, gratins, and tarts, embodying the French love of contrast between bitter and creamy.
What are the traditional regional variations of a cheese tart with endives in French cuisine?
In the Nord‑Pas‑de‑Calais region, endives are often paired with Maroilles or Gruyère in a quiche‑style tart. In Alsace, a similar tart may include Munster cheese and a splash of white wine. The raclette version reflects Alpine influences where raclette cheese is abundant.
How is a tarte aux endives traditionally served in France?
It is typically served warm as a main course or a substantial appetizer, accompanied by a simple green salad dressed with vinaigrette. In family meals it may be presented on a rustic wooden board and enjoyed with a glass of dry white wine such as Sauvignon Blanc.
During which French celebrations or occasions is a tart with endives and raclette commonly prepared?
This tart is popular during autumn and winter gatherings, especially after the harvest when endives are in season. It also appears at mountain‑region fêtes and chalet meals where raclette cheese is a staple.
What authentic traditional ingredients are essential for a tarte aux endives à la raclette versus acceptable substitutes?
Authentic ingredients include Belgian endives, raclette cheese, lardons, and a custard made with eggs, crème fraîche, and milk. Substitutes can be escarole for endives, Gruyère for raclette, and pancetta for lardons, though the flavor profile will shift slightly.
What other French dishes pair well with this endive and raclette tart?
A light mixed green salad with a mustard vinaigrette, a classic French onion soup, or a chilled glass of crisp white wine make excellent companions. For a fuller meal, serve alongside a simple roasted chicken or a poached fish.
What makes this tarte aux endives à la raclette special in French Alpine cuisine?
The combination of bitter endives, smoky lardons, and the melt‑in‑your‑mouth raclette cheese reflects Alpine culinary traditions that balance hearty, rustic flavors with refined technique. The caramelized endives add a subtle sweetness that elevates the dish.
What are the most common mistakes to avoid when making this endive and raclette tart?
Common errors include under‑trimming the endive base (leaving bitterness), skipping the pinch of sugar (resulting in a harsh taste), and over‑baking the custard which makes it rubbery. Also, failing to pre‑heat the oven can cause uneven cooking.
Why does this recipe use a brief caramelization step with sugar instead of simply sautéing the endives?
Caramelizing with a small amount of sugar helps neutralize the natural bitterness of endives and creates a deeper, sweeter flavor that complements the salty lardons and rich raclette. Without it, the tart can taste overly sharp.
What does the YouTube channel La cuisine de Philippe specialize in?
The YouTube channel La cuisine de Philippe specializes in classic French home cooking, focusing on approachable recipes that blend traditional techniques with modern, family‑friendly twists. Philippe often highlights seasonal produce and regional specialties.
How does the YouTube channel La cuisine de Philippe's approach to French cooking differ from other French cooking channels?
Philippe emphasizes step‑by‑step explanations with clear visual cues, often sharing personal anecdotes and practical tips for everyday cooks. Unlike some channels that focus on haute cuisine, he keeps recipes realistic for home kitchens, using readily available ingredients.
Last updated: August 20, 2026
