Tarte Tatin With Endives And Brie Cheese | Taste France Magazine

Ingredients

• For the shortcrust pastry with olive oil:
• 1 cup spelt flour
• 1/2 cup Buckwheat flour from Brittany PGI
• x 1.00 egg
• 4 tbsp Vallée des Baux-de-Provence Olive Oil PDO
• 1/4 cup water
• salt
• x 4.00 endives
• 8 oz Brie de Meaux PDO
• 1 1/2 oz Charentes-Poitou Butter PDO
• 1 tsp Guadeloupe Cane Sugar
• 1 tsp Herbes de Provence Label Rouge
• Salt & Pepper
• Vallée des Baux-de-Provence Olive Oil PDO