🧀🥧 Tarte aux endives à la raclette

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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