- Serves: 4
- Cook Time: 45 minutes
- Prep Time: 20 minutes plus 20 mins resting
- Effort: medium
For the endive
- 1 tbsp butter
- 4 heads endive, sliced lengthways into 2cm strips
- 150 g caster sugar
For the tarts
- 4 tbsp softened butter, for greasing
- 150 g caster sugar
- 1 egg, beaten
For the black pudding
- 1 tsp vegetable oil
- 400 g black pudding, preferably Scottish, thickly sliced
- 1 tbsp olive oil
- ½-1 tsp red or white wine vinegar
- 1 handfuls lamb's lettuce or other salad leaves
1. For the endive: melt the butter in a large heavy-based frying pan over a medium heat. Add most of the endive, reserving a few strips for garnish, and gently fry for 5 minutes, until softened.
2. Sprinkle the sugar and 1 teaspoon salt over the endive, reduce the heat to low and cook gently for about 5 minutes, until the sugar has caramelised and the endive is golden brown.
3. Tip the endive into a colander placed over a bowl and set aside for 5 minutes to drain.
4. For the tarts: preheat the grill to medium. Using a pastry brush, generously butter the insides of four 4cm metal ring moulds or individual tart tatin pans. Sprinkle the sugar into the moulds, rotating them so the sugar sticks to the butter.
5. Put the moulds under the grill for 2-3 minutes, or until the butter and sugar have caramelised. Remove from the grill and set aside to cool slightly.
6. Lay the sheet of pastry on a lightly floured surface and cut out four 9cm circles. Prick each circle all over with a fork, then cover with cling film and chill for 15 minutes. Preheat the oven to 190C/170C fan/gas 5.
7. To assemble the tatins, arrange the caramelised endive in neat strips inside the moulds. Top each one with a circle of puff pastry, gently tucking the excess pastry down inside the mould. Brush with beaten egg and place the moulds on a baking tray.
8. Bake for 20-25 minutes, or until the pastry is deep golden brown. Remove from the oven and loosen the edges of the pastry with a knife. Turn out the tarts directly onto serving plates, so that the pastry lid becomes the base of each tart.
9. For the black pudding: while the tarts are baking, heat the vegetable oil in a small frying pan over a medium-high heat and fry the sliced black pudding 3-4 minutes, turning once, until crisp on each side. Keep warm.
10. Mix the olive oil and vinegar together to make a dressing. Season to taste with salt and freshly ground black pepper and adjust the amount of vinegar if necessary. Toss the lamb's lettuce and reserved endive in the dressing.
11. Arrange the black pudding on top of each tart and garnish with the dressed leaves. Serve at once.
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