The Occasional Vegetarian'S Endive Cheese Tart

  1. In a mixing bowl, combine the sugar, flour, and salt. Add the butter and mix with a pastry cutter or two knives until it resembles large crumbs. Add the egg and mix with a fork until it forms a mass. Shape into a disk and cover with plastic wrap. Refrigerate for 2 hours.
  2. Meanwhile, prepare the filling: Fill the bottom of a steamer with 1 1/2 inches of water, place over high heat, and bring to a boil. Add the endives and steam until just tender, about 20 minutes depending on the size. Transfer to a colander and allow to drain for 20 minutes.
  3. Place a 9 1/2-inch flameproof baking dish or cast-iron skillet over medium heat. Melt the butter and add the sugar, stirring until dissolved. Reduce the heat to low and add the endives in a circular pattern, tips meeting in the center, or other attractive pattern (which will be visible when the tart is finished).
  4. Allow the endives to cook over low heat until the liquid is reduced to a caramel on the bottom of the dish and the endives are golden brown (but not burned) on the underside, 45 minutes to 1 hour. Meanwhile, preheat the oven to 350u0b0F.
  5. When the endives are cooked, remove the pan from the heat. Cover the endives evenly with slices of Epoisses. Remove the dough from the refrigerator and roll out into a circle large enough to cover and slightly overhang the top of the pan. Place the dough on top of the Epoisses; do not try to adjust it once placed.
  6. Trim the excess dough from the sides. Perforate in a few places with a sharp knife and bake until the dough is golden brown, 20 to 30 minutes. Remove from the oven. Place a large plate on top of the pan. Invert, gently removing the pan. Serve hot or warm.

confectioners, flour, salt, unsalted butter, egg, belgian endives, unsalted butter, granulated sugar, ucpoisses cheese

Taken from www.seriouseats.com/recipes/2012/01/endive-cheese-tart-recipe.html (may not work)

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