Recipe:

• Cut endives into slices, without putting the edges in.
• In a pan, put 30g of vegetable butter and 1 Tbsp of agave syrup. Let it melt at medium heat.
• Add in the sliced endives, mix to distribute the sauce... Let it cook while regulary mixing. The juice coming from the endives should evaporate....
• Generously butter a pie dish with 30g of vegetable butter. Pour balsamic vinegar.
• Spread the endives by leaving a 1cm space on the edges. Salt, pepper, add as much as you like.
• Cover with a flacky pastry, make the edges pretty. For a gluten free pie, choose the right pastry...
• In the oven for 25 min at 395°F.
• Flip the pie over with precautions!
• Raise the mold to take it off, and put back the pieces that might have gotten stuck to the mold.
• With a microfibercloth for cooking, clean the edges of the dish for a beautiful presentation. (I don't use paper towel anymore!)
• It's ready! Bon appetit!