👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C).

   💡 Tip: Ensuring the oven is fully preheated is crucial for flaky puff pastry.
2. 2

   Prepare the caramel: In a large oven-safe skillet (about 10-12 inches), melt the butter over medium heat. Add the sugar and stir occasionally until it melts and turns an amber color.

   ⏱️ 5-7 minutes

   💡 Tip: Watch the sugar carefully to prevent it from burning.
3. 3

   Add the halved Belgian endive to the skillet, cut-side down, packing them tightly. Sprinkle with salt and pepper.

   💡 Tip: Packing the endive tightly helps them hold their shape during cooking.
4. 4

   Cook for about 3 minutes on each side until lightly browned. Deglaze the pan with balsamic vinegar, scraping up any browned bits. Cover and simmer over low heat for 5 minutes until the endive is slightly tender.

   ⏱️ 8 minutes
5. 5

   Spread the endives evenly in a pie dish or the same skillet (if oven-safe), lined with parchment paper. Sprinkle the crumbled blue cheese over the endives.

   💡 Tip: Using parchment paper makes it easier to remove the tart later.
6. 6

   Roll out the puff pastry on a lightly floured surface to fit the pie dish. Place the puff pastry over the endives and tuck the edges down around the filling.

   💡 Tip: Work quickly with puff pastry to keep it cold and flaky.
7. 7

   Brush the puff pastry with the egg wash. Cut a few slits in the pastry to allow steam to escape.

   💡 Tip: Egg wash gives the pastry a beautiful golden sheen.
8. 8

   Bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.

   ⏱️ 20-25 minutes
9. 9

   Let the tart cool in the dish for about 10 minutes before carefully inverting it onto a serving platter. Drizzle with honey, if desired.

   💡 Tip: Allowing it to cool slightly helps the tart set, making it easier to invert.