Savory Endive Tarte Tatin with Bayonne Ham and Toasted Walnuts

• 100g shortcrust pastry
• 4 large endives
• 50g butter
• 5cl walnut oil
• 50g sugar
• 4 thin slices Bayonne ham
• 50g walnuts
• salt and freshly ground pepper

• 30g butter
• 30g flour
• 25cl milk
• pinch of nutmeg

• 25cl heavy cream
• 50g walnuts
• 1/2 lemon juice (plus 1/2 for endives)
• 3cl olive oil

1. Coarsely chop all walnuts. Toast in the oven for 3 minutes at 210°C (th.7). Prepare the sauce 2 hours ahead: season the cream with salt and pepper, bring to a boil, then infuse with half the toasted walnuts.
2. Chop the endives. In a sauté pan, melt the butter with walnut oil. Add endive leaves, salt, 1/2 lemon juice, and 40g sugar. Stir regularly with a wooden spoon until translucent. Drain on absorbent paper and cool.
3. Cut Bayonne ham into strips. Butter and sprinkle the bottom of a 20cm tart tin with remaining sugar.
4. Prepare béchamel: In a heavy-bottomed saucepan, melt 30g butter, stir in flour off heat until smooth. Gradually whisk in milk, season with nutmeg, salt, and pepper. Cook for 10 minutes, stirring frequently.
5. Preheat oven to 180°C (th.6). Assemble the tarte tatin: Line the mold base with a layer of cooked endives. Top with béchamel, ham strips, and remaining walnuts. Cover with more endives.
6. Roll out pastry thinly to a circle larger than the mold. Place over the endives, tucking edges. Bake in the middle of the oven for 15 minutes. Turn off heat and leave for 5 more minutes.
7. Warm a serving dish. Unmold the tart immediately onto it. Finish the sauce by mixing infused cream with remaining ingredients; serve cold alongside the tart.

Chef Hubert's Tip: This elegant tarte tatin balances bitter endives with sweet caramel, savory ham, and nutty crunch—a French classic refined for home cooks.