Difficulty:[usr 2]
Coarsely chop all the nuts. Put them in the oven for 3 minutes at th.7 (210°C). Prepare the sauce 2 hours before. Bring the salt and pepper cream to the boil, then infuse half the walnuts.
Chop the endives. In a sauté pan, melt the butter and walnut oil. Brown the endive leaves with salt, lemon juice and 40 g of sugar. Turn them regularly with a wooden spoon. When the leaves become translucent, remove them on absorbent paper. Let cool. Cut the ham into strips. Butter and sprinkle the bottom of a 20cm diameter tart tin with the rest of the sugar,
Prepare the béchamel in a heavy-bottomed saucepan. Melt the butter, add the flour off the heat, then whisk briskly to obtain a smooth mixture without letting it brown. Pour the milk over it, season with a pinch of nutmeg, salt and pepper. Mix. Return to cook for 10 minutes, stirring often.
Preheat the oven to th.6 (180°C). Assemble the tatin:line the bottom of the mold with a layer of endives. Spread the béchamel on top, then the ham and walnuts. Cover with chicory.
Heat a serving dish. Thinly roll out the dough. Cut out a circle larger than the mould. Place it on the endives. Bake in the middle of the oven. Bake 15 minutes. Turn off the thermostat and leave for 5 minutes.
Turn out immediately on the hot dish Mix all the ingredients for the sauce, serve it cold as an accompaniment to the endive tart.
Chef Hubert's culinary ideas
