Ingredients for the tarte tatin with Belgian endive, taleggio and blueberries

250 g puff pastry

4 heads of Belgian endive

250 g taleggio

60 g sugar

30 g dried blueberries

salt and pepper

olive oil

Tarte tatin con insalata belga, taleggio e mirtilli

Ingredients for the tarte tatin with Belgian endive, taleggio and blueberries © Laura La Monaca

Arrange the endive, add salt and pepper. Then the cheese and dried blueberries © Laura La Monaca

Carefully lay the puff pastry over and tuck the edges in well so that the endive is enclosed by the pastry © Laura La Monaca

Bake in a preheated oven at 180 °C for about 20 minutes © Laura La Monaca

Method

Roll out the puff pastry. Cut the Belgian endive into quarters. Clean and drain well.

Brush a round baking tin generously with oil and add the sugar.

Begin to arrange the endive, add salt and pepper. Then add the cheese and dried blueberries.

Carefully lay the puff pastry over the top and tuck the edges in well so that the endive is enclosed by the pastry.

Bake in a preheated oven at 180 °C for about 20 minutes.

Leave to rest for a few minutes and turn the tarte tatin out onto a plate. Serve warm.

Tarte tatin with Belgian endive, taleggio and blueberries