Endive, Stilton And Pear Tart
Serves: 4
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
56
Sourness
37
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 cup
Shallot (chopped)1 tsp
Curry Powder1 tbsp
Balsamic Vinegar3 tbsps
Chives (chopped fresh)Directions:
1
Melt butter in heavy large skillet over medium-high heat
2
Add endive, shallots and curry; sauté until endive is golden, about 8 minutes
3
Add pears and vinegar and cook until pears are tender, about 2 minutes
4
Transfer to bowl and cool
5
Preheat oven to 425°F
6
Place both pastry sheets on lightly floured work surface
7
Cut one 9-inch round from each pastry sheet
8
Place 1 round on heavy cookie sheet
9
Brush pastry with egg
10
Stir cheese and chives into endive mixture
11
Arrange endive mixture atop pastry round, leaving 1/2-inch border
12
Cover with remaining pastry round
13
Press and crimp edges to seal
14
Brush tart with egg
15
Using small sharp knife, cut small hole in center of tart
16
Freeze 10 minutes
17
Bake tart until puffed and golden brown, about 25 minutes
18
Let tart stand 1 hour before serving
19
Melt butter in heavy large skillet over medium-high heat
20
Add endive, shallots and curry; sauté until endive is golden, about 8 minutes
21
Add pears and vinegar and cook until pears are tender, about 2 minutes
22
Transfer to bowl and cool
23
Preheat oven to 425°F
24
Place both pastry sheets on lightly floured work surface
25
Cut one 9-inch round from each pastry sheet
26
Place 1 round on heavy cookie sheet
27
Stir cheese and chives into endive mixture
28
Arrange endive mixture atop pastry round, leaving 1/2-inch border
29
Cover with remaining pastry round
30
Press and crimp edges to seal
31
Brush tart with egg
32
Using small sharp knife, cut small hole in center of tart
33
Freeze 10 minutes
34
Bake tart until puffed and golden brown, about 25 minutes
35
Let tart stand 1 hour before serving
36
Brush pastry with egg