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!
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.
*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.