Endive Tarte Tatin
Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives. Slideshow: More Amazing Vegetarian Dishes
The citrus notes of Benjamin Leroux's Auxey-Duresses blanc are great with the lightly bitter endives. Leroux's wines come into the US in microscopic quantities, but whites from the neighboring Côte de Beaune village of St-Romain offer similar character and are more findable.