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LARD “Le Fondant”
Endive is low in calories and high in fibre. Once cooked, it acquires a soft texture with just a slight hint of bitterness that contrasts nicely with caramelisation. This version adds a smoked salmon and goat’s cheese filling for true sophistication. The secret to this recipe is Sublim’ “Le Fondant” lard as it makes quick work of preparing pastry for a result that is crisp and melt-in-the-mouth. This tarte tatin can be served as a starter or as a main.
Preparation : 1 hour
Baking : 1 hour
serves 6
1) for Shortcrust pastry
Flour: 250 g
Lard "Le Fondant" SUBLIM' : 100 g + 30 g
Egg yolk: 2
Salt: 5 g
Nutmeg or mace: 1 pinch
Water: 50 g
2) for Filling
Endive: 650 g
Sugar: 30 g
Smoked salmon slices: 125 g
Goat's cheese: 150 g
Salt, pepper


1 mixing bowl
Cling film
24 cm round pie dish


Add the flour, salt and nutmeg into a mixing bowl.
Combine 100 g of Lard  “Le Fondant” SUBLIM’  with the egg yolks, and use your fingers to incorporate the flour (= crumbs).
Gradually add the iced water. (Each type of flour reacts differently depending on its absorption rate, so you might need to add a little more or a little less water).
Mix together well, wrap in cling film and refrigerate.
Slice the endives in half and remove the heart. Heat the remaining Sublim’ “Le Fondant” lard, and brown the endives for about 10 mins (cut sides down for the first 2/3 of the cooking time), then season with salt and pepper.
Preheat the oven to 180 °C.
Grease the 24 cm round pie dish with a little lard and sprinkle over the sugar.
Drain the endives well and arrange in the dish, then add the smoked salmon and goat’s cheese slices.
Roll out the pastry, but not too thin, then place on top of the filling, folding any excess around the edges for a thicker crust.
Bake in the oven for 40 mins and allow to cool a little before removing from the mould.

Tip: you can of course could swap the salmon for duck breast, ham, etc., or replace the goat’s cheese with a cow’s milk cheese, blue cheese, etc., or you could even not add the filling!

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