Endive and Onion Tatin

Name: Endive and Onion Tatin
Total time: 2400 s
Yield: Serves 4 to 6 servings
Ingredients: 1 homemade or store-bought pie crust; 1 fennel bulb (or 2 if small); 2 onions; 1 tablespoon balsamic vinegar (about 12 ml); 1 orange; 1 tablespoon agave syrup (about 15 ml); Salt; Pepper

hervouet veronique @15Agathe2014

Endive and Onion Tatin

hervouet veronique @15Agathe2014

Saved

Ingredients

40 min

Serves 4 to 6 servings

1homemade or store-bought pie crust
1fennel bulb (or 2 if small)
2onions
1 tablespoonbalsamic vinegar (about 12 ml)
1orange
1 tablespoonagave syrup (about 15 ml)
Salt
Pepper

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Steps

40 min

1

Preheat the oven to 400°F (200°C).
Steam the whole fennel bulb for 10 minutes (use a steamer basket if available).
Let cool.
Juice the orange.
Peel and thinly slice the onions.
Cut the fennel into slices or small pieces.
Set aside.
2

In a skillet, cook the onions covered, adding a little water as needed.
Let them soften for 10 minutes.
Add the balsamic vinegar.
Season with salt and pepper.
Stir.
Cook for 1 more minute.
In a skillet lightly coated with oil, add the fennel slices.
Salt to taste.
Mix half the agave syrup with the orange juice.
Pour over the fennel.
Let it caramelize until the liquid is gone.
3

Roll out the pie crust.
Brush the bottom of a tart pan with the remaining agave syrup.
Arrange the fennel slices in the pan.
Add the onions on top.
4

Cover with the pie crust, tucking the edges inside the pan.
Cut a small vent in the center with the tip of a knife.
5

Bake for about 25 minutes, watching closely.
Let rest for 3 minutes, then invert onto a plate to serve.