ingredients

6 beautiful endives
15 cl of red port
3 tbsp. to s. of cider vinegar
1/2 cuil. to c. caraway seeds
1/3 cuil. to c. mignonnette
1 roll of pure butter puff pastry
50 g of sugar
Olive oil

Equipment

1 large nonstick skillet (or 2 medium)
1 non-stick mold of 24 cm
Insulating gloves

Steps

Step 1

? In advance: cut endive in 2 in length. Put them in the pan without superimposing them, face cut under; add port and vinegar, salt, cover, cook for 25 minutes over very low heat. Open, let all the juice evaporate.

? At the same time: spread the sugar in the mold, put on medium-low heat until you get a blond caramel. Take off the heat, let it harden.

2nd step

? 35 min before serving: Preheat oven to 200 ° C. Sow mignonnette and caraway on the caramel. Tighten the endive on it, cut side down, leaving 1 cm of emptiness all around.

? Sprinkle with 2 tbsp. to s. oil in net. Put the very cold paste on the whole, make it fall back between endives and walls. Bake 20-25 minutes.

? To serve: take out of the oven. Immediately place the dish on the mold, turn it all over with your gloved hands. Taste hot.

tips

With which drink should you accompany this pie A good Belgian beer, brown abbey, served at 12 ° C (not colder!).