Belgian Endive and Blue Cheese Tart
A sophisticated tart featuring the slightly bitter notes of caramelized Belgian endive perfectly complemented by the sharp tang of blue cheese, all encased in flaky puff pastry. This dish offers a delightful balance of sweet, savory, and pungent flavors.
🧂 Ingredients
- 600 g Belgian Endive(trimmed and halved lengthwise)
- 1 sheet Puff Pastry(thawed if frozen)
- 40 g Salted Butter(plus more for the pan)
- 40 g Granulated Sugar
- 2 tbsp Balsamic Vinegar
- 60 g Blue Cheese(crumbled)
- 1 large Egg(lightly beaten with 1 tsp water for egg wash)
- Salt(to taste)
- Black Pepper(freshly ground, to taste)
- Honey(for drizzling (optional))
👨🍳 Instructions
- 1
Preheat oven to 400°F (200°C).
💡 Tip: Ensuring the oven is fully preheated is crucial for flaky puff pastry. - 2
Prepare the caramel: In a large oven-safe skillet (about 10-12 inches), melt the butter over medium heat. Add the sugar and stir occasionally until it melts and turns an amber color.
⏱️ 5-7 minutes💡 Tip: Watch the sugar carefully to prevent it from burning. - 3
Add the halved Belgian endive to the skillet, cut-side down, packing them tightly. Sprinkle with salt and pepper.
💡 Tip: Packing the endive tightly helps them hold their shape during cooking. - 4
Cook for about 3 minutes on each side until lightly browned. Deglaze the pan with balsamic vinegar, scraping up any browned bits. Cover and simmer over low heat for 5 minutes until the endive is slightly tender.
⏱️ 8 minutes - 5
Spread the endives evenly in a pie dish or the same skillet (if oven-safe), lined with parchment paper. Sprinkle the crumbled blue cheese over the endives.
💡 Tip: Using parchment paper makes it easier to remove the tart later. - 6
Roll out the puff pastry on a lightly floured surface to fit the pie dish. Place the puff pastry over the endives and tuck the edges down around the filling.
💡 Tip: Work quickly with puff pastry to keep it cold and flaky. - 7
Brush the puff pastry with the egg wash. Cut a few slits in the pastry to allow steam to escape.
💡 Tip: Egg wash gives the pastry a beautiful golden sheen. - 8
Bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
⏱️ 20-25 minutes - 9
Let the tart cool in the dish for about 10 minutes before carefully inverting it onto a serving platter. Drizzle with honey, if desired.
💡 Tip: Allowing it to cool slightly helps the tart set, making it easier to invert.
💡 Pro Tips
- ✓Ensure the Belgian endive is dry before caramelizing to promote browning.
- ✓If you don't have blue cheese, a sharp cheddar or Gruyère can be used as alternatives.
- ✓This tart can be served warm or at room temperature.
🔄 Variations
- Add a layer of thinly sliced apples or pears before the puff pastry.
- Incorporate toasted walnuts or pecans for added crunch.
- A sprinkle of fresh thyme leaves before baking adds an aromatic touch.