Endive And Beef Tarte Tatin - cooking recipe

Ingredients

1 tbsp vegetable oil
6 small heads of Belgian endive, halved and tough stalk cut away
1 tsp sugar
4 oz ground beef
6 tbsp honey
10 oz puff pastry

Preparation

Preheat the oven to 400\u00b0F. Heat the oil in a large pan and saute the halved endive over a medium heat for 5 minutes. Sprinkle with sugar and cook for another 5 minutes, turning occasionally, until golden brown and caramelized. Remove from pan and set aside.
Add the ground beef to the pan and saute gently for 5-6 minutes until browned. Season with salt and pepper.
Grease 6 round, shallow (4 inch diameter x 1 inch deep) oven-proof dishes. Drizzle the honey between the dishes then place 1/6 of the ground beef and 2 endive halves (cut-side down) in the base of each dish. Roll out the pastry on a lightly floured surface to 1/8 inch thickness and cut out 4 inch circles. Firmly press the pastry circles on top of the chicory and ground beef. Place on a baking sheet and bake for 20-25 minutes until the pastry is crisp and golden brown.
Cool for 4-5 minutes then turn out onto warmed serving plates.