Small Chicory, Feta and Thyme Tatins

Small Chicory, Feta and Thyme Tatins are a delicious variation of the classic recipe. Here's how to prepare them:

Ingredients :
6 to 8 chicory (endive)
200g feta
A few sprigs of fresh thyme
2 tablespoons of honey
50g butter
1 roll of puff pastry
Salt and pepper

Instructions :
Preheat your oven to 200°C (400°F).
Cut the chicons into slices approximately 1 cm thick.
In a large skillet, melt the butter over medium heat. Add the chicory slices and fry for about 10 minutes, stirring occasionally, until lightly caramelized. Season with salt and pepper to taste.
Meanwhile, cut the feta into small cubes.
Add the honey to the pan with the chicory and mix well to coat them with honey. Cook for a few more minutes until the chicory is nicely caramelized and the honey is lightly browned.
Remove the pan from the heat and let the chicory cool slightly.
Arrange the chicory slices in muffin tins or individual ramekins, packing lightly.
Distribute the diced feta over the chicory, pressing them lightly into the molds.
Add a few fresh thyme leaves to the top of each mold.
Unroll the puff pastry and cut out circles slightly larger than the muffin tins.
Place a circle of puff pastry on top of each mold, tucking the edges inside.
Place the Tatins in the preheated oven and cook for approximately 20 to 25 minutes, or until the pastry is golden and crispy.
Once cooked, remove the Tatins from the oven and let them cool slightly before unmolding them.
Serve hot or warm, accompanied by a green salad, for a delicious and refined starter or main course.