The picture of a savory crust with Belgian endive and apple or pear paste in the free magazine Puur (Pure) of this month prompted me to repeat the gesture. I prepared this for lunch the night before. While I wasn't so keen on my own rather hard crust this time, nor on this fairly sober move with steamed endive, I was very pleased with my own filling: tart and sweet at the same time. Plainly steamed endive clamors for tart sweetness. Here's the recipe with my changes.
Endive Crustpuff pastry, ready-made (hey, we don't usually do ready made!)
5 Belgian endives, halved, and steamed
4 tablespoons apple or pear paste (pictured)
100 g blue cheese, crumbled
1 tablespoon rosemary, chopped finely
pepper
My -saltless- crust:
250 g flour
100 g butter
10 cl water
1 teaspoon of paprika powder from Hungary
Form a ball, let it rest for an hour, then roll it out, prebake for 15' at 200 °C.
Preheat the oven at 180°C. Roll out the puff pastry in the baking tin, and poke holes with a fork.
Steam the endives, drain well before putting them on the crust.
Divide the crumbled blue cheese and apple or pear paste over the tart. Season with pepper and chopped rosemary.
Bake for about 30 minutes at 180 °C. Sprinkle with a few walnuts or serve with a salad with nuts.
Here's my own filling:
200 g goat cheese, crumbled
1 tablespoon of pickled whole lemon from a fancy food store (which does give some salt to this dish), chopped
1 teaspoon chopped fresh rosemary
1 big tablespoon of apple-pear paste
Combine everything, divide over the crust.
Great filling! Pickled lemon and apple-pear paste are a gesture I'd repeat.
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