200g puff pastry

1/4 cup (60 ml) butter

1 tablespoon (15 ml) honey

4 endives, halved lengthwise

1 package 227 g white button mushrooms, thinly sliced

4 green onions, thinly chopped

2 tablespoons (30 ml) mustard

2 tablespoons (30 ml) 35% cream

Parmigiano-Reggiano cheese shavings

Salt and pepper

Line a baking sheet with parchment paper. Roll out the dough into a 25-cm (10-inch) square and place on the baking sheet. Refrigerate for 15 minutes.

In a skillet, melt half the butter and honey. Brown the endives on both sides until they are tender. Season with salt and pepper. Set aside.

In the same skillet, brown the mushrooms and onions in the remaining butter. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a bowl, blend the mustard and cream. Spread on the puff pastry.

Scatter the mushrooms and arrange the endive, flat side up. Bake for 25 minutes or until the pastry is golden brown.

Garnish the tart with cheese shavings. Serve as an appetizer.

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