Mini Endive Tart with Apples, Walnuts and Gorgonzola
- For the filling
- 80 grams
- 300 grams
- 500 milliliters
- 150 grams
- 200 milliliters
Whipping cream (at least 30% fat content)
- 1 tablespoon
freshly chopped Thyme
freshly ground Pepper
- For the garnish
Thyme sprig (for garnish)
For the dough: Mix flour with ground walnuts and salt, pile up on a work surface, make a well in the center, beat in the egg and distribute butter in small pieces around the flour. Chop all ingredients together with a knife until crumbly and then work quickly by hand into a smooth dough. Shape into a ball, cover in plastic wrap and chill for 30 minutes in the refrigerator. Preheat oven to 180°C (approximately 350°F). Grease 4 tart tins about 12 cm (approximately 5 inch) diameter with butter.
Roll out dough thinly on a floured surface and cut out 4 circles, each 14-16 cm (approximately 6 inch) diameter. Fit dough into each buttered tart tin and press into edge and side. Line tart shells with parchment paper, fill with dried beans and blind-bake for about 10 minutes. Remove from oven, remove parchment and beand and let cool.
For the filling: Coarsely chop nuts. Rinse and trim endive, cut into wedges and blanch in boiling broth for about 6 minutes. Rinse with cold water, drain and cut into 1 cm (approximatley 3/8 inch) thick slices.
Remove Gorgonzola rind, cut into small pieces and melt with cream in a saucepan. Remove from heat and let cool slightly. Season with salt and pepper, add eggs and chopped thyme. Rinse apples, cut into quarters, remove seeds and cut into wedges. Arrange endive in tarts, pour Gorgonzola cream on top, sprinkle with nuts and bake in oven for 25-30 minutes. Remove and serve garnished with thyme.