Endive tatin with black pudding from Jean-Marc Notelet

Europe 1 12:54 p.m., December 10, 2022

For 4 people

• 1 kg endive

• 10 cl of orange juice

• 40g cocoa nibs (optional)

• 120g melted butter

• flower salt

• White pepper from the mill

• 1 black pudding

• 1 roll of puff pastry

Material :

4 individual pie molds

• Preheat the oven to 160°C.

• Cut the stems of the endives then split the vegetables into 4 lengthwise.

• In a salad bowl, mix them with the orange juice, the melted butter and the cocoa nibs.

  Salt, pepper, and mix well.

• Bake the endives for 40 minutes in a closed casserole dish.

  Take them out and drain them, recovering the juice.

  Reduce the juice by half in a saucepan, it will serve as a sauce.

• Raise the oven to 170°C.

• Butter the four molds and sprinkle with a little sugar.

  Place the endive leaves in a star pattern one by one then cover with thin slices of blood sausage.

  Cut out 4 circles of puff pastry the size of the molds then cover the preparations.

  Bake for 15-20 mins.

• Turn the tatin over on the plates then cover them with juice.

• Enjoy while still hot.