ingredients

18 small endives
60 g half-salted butter
Honey
The juice of 1 lemon
Nutmeg
Cumin powder
1 roll of puff pastry
Salt and pepper

Steps

Step 1

After washing them, cut the endives in half lengthwise with the paring knife.

2nd step

Directly in the tin plate, melt 30g butter and 1 tsp. honey.
Lay the endives on the flat part next to each other. With the squeezer, sprinkle with juice.

Step 3

Add a trickle of water and cook, uncovered, about 20 to 25 minutes, over very low heat.
Turn them occasionally with the tongs, until the cooking juice has almost evaporated.

Step 4

Preheat the oven to 210 ° C.

Step 5

Sprinkle the endives, previously arranged on their convex sides, with nutmeg using the rasp, and ground cumin.
Add several c. of honey, then cover with a disc of puff pastry cut with the extensible circle, to the size of the flat to tatin.

Step 6

Slice the dish in the oven for 25 to 30 minutes, until the dough is golden brown.

Step 7

Return the pie to the serving platter. Add salt and pepper.
Cut it with the pie and pizzas knife and use the tongs for the service.