Endive Tart

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Endive Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in

Ingredients

for
4
For the pastry
150 grams Pastry flour
1 pinch salt
1 egg yolk
75 grams cold, cubed butter
For the filling
2 Endive
150 grams grated Comté cheese
2 eggs
150 milliliters Whipped cream
2 Tbsps Crème fraiche
salt
freshly ground peppers
Pastry flour (for dusting)
How healthy are the main ingredients?
Whipped creamsaltEndiveeggsalt

Preparation steps

1.

For the pastry: In a bowl, knead the flour with the salt, egg yolks and cubed butter until a smooth dough forms. Shape into a disk, wrap with plastic wrap and refrigerate for 30 minutes. Roll the pastry dough onto a floured work surface. Line the tart tin with the dough.

For the filling: Rinse the endives, halve lengthwise, remove core and slice into 1 cm (approximately 1/2 inch) wide pieces. Blanch in boiling salted water for 1 minute and drain. 

2.

Cut the Compte into small cubes. In a bowl, combine the endives with the Compte, eggs, cream and creme fraiche. Season with salt and pepper to taste. Pour into the pastry. Bake in a 200°C (approximately 390°F) oven until golden, about 30 minutes.

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