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Ingredients
for
4
Endive Tart
30 min., ready in 1 hr 30 min.
Time:
Ingredientsfor
- 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)
Preparation
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.