Endive Tart Tatin - alive magazine

Ingredients

• 1 cup (250 mL) whole wheat pastry flour
• 1/4 tsp (1 mL) sea salt
• 1/2 tsp (2 mL) dried Italian herb seasoning
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1/4 cup (60 mL) water
• 1 Tbsp (15 mL) honey
• 3 Tbsp (45 mL) orange juice
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 sprigs fresh thyme
• 6 heads of endive, trimmed and halved lengthwise
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) freshly ground black pepper
• 3 Tbsp (45 mL) red wine vinegar