Thin endive tart

Step by step recipe:

  1. 10 min.Thin endive tart : Photo of step #1

    Prepare the fried endives and ham


    Preheat the oven to 430°F (220°C).

    Prepare 750 g endives (head of chicory), but leave raw, rather than blanching.

    Pour 3 tablespoons olive oil into a frying pan on medium heat. When hot, fry the endive halves for a few minutes on each side until nicely browned.

    Set aside.
  2. 3 min.Thin endive tart : Photo of step #2
    Using the same pan, pour in 2 tablespoons olive oil and fry 4 slices smoked ham on both sides.

    Set aside.
  3. Thin endive tart : Photo of step #3

    Prepare the tart filling


    Mix 2 eggs, 2 egg yolks, 150 ml liquid cream, 50 ml milk, salt and pepper.
  4. 3 min.Thin endive tart : Photo of step #4

    Assemble the tart


    Roll out the puff pastry and line the tin or mould. Spread out the slices of fried ham in the bottom...
  5. 5 min.Thin endive tart : Photo of step #5
    ...then the endives.
  6. 2 min.Thin endive tart : Photo of step #6
    Pour in the filling mixture and scatter 50 g grated cheese over the top.
  7. 35 min.Thin endive tart : Photo of step #7

    Cook the tart


    Bake low in the oven (to make sure the bottom of the tart cooks properly) until the top is browned - about 30 minutes or so.

    Eat warm or cold with a good green salad and french dressing (vinaigrette), for example.

Remarks:

If you would prefer a slightly milder flavour, you can blanch the endives.

On the other hand, if you would prefer a stronger flavour, fry the endives and add 2 tablespoonsful of vinegar at the end.

Source:

Home made.

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