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Belgian endive, blue cheese and pinenut tart


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Belgian endive, blue cheese and pinenut tart

Serves 2 as Main Dishor 4 as Appetizer.

Use any good, not too pungent, not too dry blue cheese.

In Holland you buy frozen puff pastry in blocks that consist sheets that are each about 4 x 4 inches, so I just glue 4 of those together into one large sheet.

  • 1 8 x 8 inch square of puff pastry
  • 2 large firm heads of belgian endive
  • 150 g blue cheese
  • 2 T pinenuts
  • 2 sprigs of fresh thyme or 1 teaspoon dried
  • salt, pepper
  • oliveoil

Remove the outer leaves of the endive, but leave the root part intact. Cut them in half and then cut the halves into 3-4 segments, try to keep the leaves attached at the root end.

Heat 1 tablespoon of oliveoil in a large frying pan. Add the endive and fry over high heat until they are a bit caramellized. Turn them over so all sides get browned. Sprinkle with them thyme, some salt and pepper. Add a glass of water, turn doen the heat and cook until the water has evaporated. By now the endive should be quite tender (test the root end with a toothpick) if not, add some more water and cook a bit longer.

Preheat the oven to 350 F / 180 C

Lay out the puffpastry on a baking sheet. Carefully arrange the endive on top in rows. Crumble over the cheese. Fold over the edges of the pastry to make a rim.

Bake for 10 minutes. Sprinkle the pine nuts on top and bake for about 10 minutes more, or until the pastry is golden. If necessary flash briefly under the grill to brown the top.

Keywords: Appetizer, Main Dish, Vegetarian

( RG1428 )

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