Recette
If traditionally the tarte tatin is a dessert prepared with apples, sugar, butter and shortcrust pastry or shortbread, let's taste it in a savory version.
Ingredients for 4 persons :
150g of Reblochon
10 small endives
2 lemons
75g butter
75g brown sugar
1 homemade or store-bought shortcrust pastry
100 g mesclun
Salt
Preperation :
Preheat the oven to 180°C.
Heat a large pot of salted water and the juice of a lemon. Cut the endives in half lengthwise and plunge them into boiling water. Cover with baking paper and leave to cook for fifteen minutes on a low boil. Drain and let the endives cool.
In a saucepan, heat the sugar until it turns blond. Deglaze with the juice of a lemon and add the butter, it must be at room temperature and cut into small cubes. Mix with a spatula to make the caramel homogeneous and pour it into the mold. Remove the outer part of the stalk from the endives (it is generally more bitter). Arrange them in a rosette in the springform pan, add the Reblochon slices on top. Cover the whole thing with the pastry crust, rolling up the edges inside the mould.
Bake for 45 minutes and let cool. Gently unmold the tart and serve with mesclun and shavings of Reblochon.
The making of Reblochon:
Recognized as AOP in 1958, the traditional manufacturing method of Reblochon includes 7 steps: renneting, cutting of the curd, molding, application of the identification disc, pressing, salting and refining.
Steps common to the 2 types of Reblochon: dairy and farmer.
Farmer Reblochon (green label) is made on the farm following each of the two daily milkings using milk from the same herd.
Dairy Reblochon (red dot) is produced in a cooperative once a day from the blending of milk from several herds.
Each Reblochon is made with respect for traditional gestures, preserving its authenticity and the expression of its terroir of origin.
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