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Serves 4. Time: 60 minutes
- 100 g sugar
- 50 ml red wine
- 8-10 endives
- Puff pastry, 5 slices or on a roll
- Salt and pepper
- 100 g Beemster cheese
- 100 g gammon
- 50 g hazelnuts
- Handful of parsley
Preheat the oven to 190 C.
Preparing the caramel:
- Caramelize the sugar by heating the sugar in a tall saucepan. Do not stir. Occasional swirling is fine.
- Bring the wine to a boil in another pan.
- Once the sugar has a golden color, add the red wine. This can cause some bubbling, so be careful!
- Add a pinch of salt and pepper and stir well.
- Pour the red wine syrup into a round, low baking tin. For example a quiche mold or a round baking tin. Tilt it slightly so that the syrup spreads over the entire baking tin.
Preparing the endives:
- Cut the endives in half lengthwise. Don’t cut the bottom off completely as it will keep the leaves together. So only remove the hard, bitter core.
- Place the endive halves tightly together, in a circle, in the caramel with the flat side down.
Preparing the puff pastry:
- Put the puff pastry slices on top of each other and roll out into a large 2 mm thick piece
- Drape the piece on top of the endives and pierce the dough
- Fold the overlapping dough on the inside of the baking tin around the endives
- Bake the cake in about 45 minutes until golden brown and done.
Preparing the garnish:
- Meanwhile, cut the Beemster cheese and ham into equal cubes. They can be between 0.5 cm and 1 cm.
- Chop the hazelnuts or grind them in a mixer.
- Bake them in a skillet for about 2 minutes until golden brown and fragrant.
- Cut an endive into long, thin strips for garnish.
Finish the tarte tatin:
- Remove the tarte tatin from the oven.
- Carefully drain the tarte tatin and collect the cooking liquid.
- Reduce the liquid by half in a pan.
- Turn the tin with the tarte tatin over on a serving dish.
- Brush the tarte tatin with the reduced, syrupy liquid.
- Place the strips of endive on the cake. Sprinkle with ham cubes, cheese cubes, parsley and the finely ground hazelnuts.