Endive, Pear & Chevre Tart

by FoodBabbles on February 14, 2012

Lucky lucky me!! I was so surprised when I came home the other day to find that for Valentine’s Day I received a big box of fresh endive courtesy of Endive.com. What is endive exactly, you may ask? “Endive is a member of the chicory family, which includes radicchio, escarole and curly endive. It is often called the queen of vegetables. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.”

Endive is perfect eaten raw or cooked. It’s used as an appetizer packed full of all sorts of things, in salads, and in many main dishes as well. In fact, there are a ton of incredible recipes on the Endive.com website that sound divine.

For my bounty of endive I decided I wanted to make a savory tart. I topped some puff pastry with sautéed shallots, endive, pears and a bit of goat cheese and baked it all up. What emerged from my oven was flaky perfection. The mild onion flavor from the shallots combines nicely with the slight bitterness of the endive while the pears add a beautiful mellow sweetness, which all go together wonderfully with the slight tang of the chevre. I had never used endive on a tart before but it was definitely a smashing success!

Enjoy!

~K

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Endive, Pear & Chevre Tart 

2 Tablespoons butter, divided

3 endive, quartered lengthwise with cores removed

2 Tablespoons fresh thyme

salt and pepper to taste

2-3 shallots, sliced

1 pear, cored and thinly sliced

3 ounces crumbled goat cheese

2 sheets puff pastry, thawed

1 egg, beaten

- Preheat oven to 400 degrees.

- In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add the endive and saute until golden and tender. Add the thyme, salt and pepper. Cook 2 minutes longer.Remove from pan and allow to cool.

- Add the remaining tablespoon of butter and melt. Add the shallots. Cook until caramelized, about 10 minutes. Remove and allow to cool.

- Add the pears to the pan and saute until crisp tender, about 5 minutes. Remove and allow to cool slightly.

- Line a baking sheet with a parchment square. Join the two puff pastry sheets together to form a large rectangle.

- Evenly scatter the shallots over the dough being sure to leave a border. Next, evenly distribute the endive. Top with pears and sprinkle with goat cheese.

- Add a little water to the beaten egg. Brush border with egg wash.

- Bake at 400 degrees for 20 minutes, until golden brown.

- Enjoy!

*Disclosure: I received a box of endive at no cost to me. I was not asked or required to write a post about endive. All the thoughts and opinions expressed here are my own.

{ 5 comments… read them below or add one }

chefconnie February 14, 2012 at 9:40 am

Very beautiful tart.

Reply

FoodBabbles February 14, 2012 at 12:18 pm

Thank you Connie!

Reply

kristy lynn @ Gastronomical Sovereignty February 14, 2012 at 6:47 pm

it’s so pretty!

i love endive – i’m actually doing an endive recipe at my sister blog on Thursday (Tastebuds). My partner in crime (co-blogger/friend) has already posted his. Endive is wonderful!

Reply

chefdruck February 15, 2012 at 12:00 pm

I got the same package and was so surprised as well. Endives were the one veggie that I always refused to eat as a kid. My mom never gave up and served it up in salads, pastas, and then again for breakfast if I didn’t finish it at dinner. It is the one I never came around to and to this day, endives make me shiver with disgust. These are so pretty that I’m tempted to face my childhood fear!

Reply

FoodBabbles February 15, 2012 at 12:20 pm

I know! What a pleasant surprise it was. So nice!! I actually haven’t eaten endive too much before but I really loved it in this tart!

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