keito potato

Belgian Endive Tart
May 2, 2012, 12:01 pm
Filed under: main dishes, recipes | Tags: , ,

This tart is in the same family as quiche, but more exquisite.  Puff pastry is topped with caramelized Belgian endives, quiche-style egg custard, gruyere cheese, and parsley.  It was the main dish at my vegetarian cooking group’s Belgian meal this weekend.  Belgian endives are slightly bitter in a refreshing way.  When they are caramelized they are still slightly bitter, which is immensely pleasing and complex in combination with the buttery puff pastry and nutty gruyere cheese.

photo by Joel Weaver

I’ve adapted the recipe from Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek.  I’ve made the tart vegetarian by eliminating the ham, and have replaced the pie crust with a puff pastry crust, which makes it more special.  You can buy puff pastry in the frozen section of most grocery stores.

photo by Joyce Hiendarto


1 sheet puff pastry

2 tablespoon unsalted butter

4-5 Belgian endives

salt and freshly ground black pepper, to taste

1/2 teaspoon powdered sugar

1/2 teaspoon lemon juice

2 large eggs

1 cup half-and-half

freshly ground nutmeg

2 ounces Gruyere cheese

2 tablespoons chopped fresh parsley


Defrost the puff pastry for about an hour.

Cut off the core end of the endives.  Thinly slice them into slivers. 

Melt the butter in a large heave skillet.  Add endives, salt, pepper, and powdered sugar.  Sprinkle with the lemon juice.  Cook, covered, over medium heat until the endives are soft and slightly caramelized, about 30 minutes.  Stir from time to time to make sure they do not burn.

In a mixing bowl, lightly beat the eggs.  Then beat in the half-and-half.  Season to taste with salt, pepper, and a generous grating of nutmeg.

While the endives are caramelizing, you can pre-bake the puff pastry.  Your puff pastry will most likely come in a long rectangular shape.  If you are using a large round tart pan, you will need to use a rolling pin to roll the pastry into a square that will fit in the pan.  Place in the tart pan, and tuck the ends under the edges. 

photo by Joel Weaver

photo by Joel Weaver

 Pre-bake the puff pastry in a medium-heat oven for around 10 minutes, until it is starting to puff even in the middle a little.  If you won’t pre-bake the puff pastry, the custard will make it soggy.  Remove the puff pastry from the oven.  If the middle has puffed up, it will collapse a little when you pour the filling in.  You also might want to think about baking it with “weights.”  Arrange the caramelized endives over the bottom of the crust.  Pour the egg mixture over.  Grate the gruyere cheese, and sprinkle it over the egg mixture.  Top with the chopped parsley.

photo by Joel Weaver

photo by Joyce Hiendarto

Bake at 350F until the custard is set and a knife inserted in the middle comes out clean, about 18-25 minutes.

Let the tart set for 10 to 15 minutes before serving.  Cut into wedges and serve while still warm.  It is still wonderful at room temperature, if you are thinking of bringing it to a picnic.

photo by Joel Weaver

1 Comment so far
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This looks like the perfect thing to eat out on the patio!

Comment by hännah

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