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
Brush pastry with egg
2
Melt butter in heavy large skillet over medium-high heat
3
Add endive, shallots and curry; sauté until endive is golden, about 8 minutes
4
Add pears and vinegar and cook until pears are tender, about 2 minutes
5
Transfer to bowl and cool
6
Preheat oven to 425°F
7
Place both pastry sheets on lightly floured work surface
8
Cut one 9-inch round from each pastry sheet
9
Place 1 round on heavy cookie sheet
10
Brush pastry with egg
11
Stir cheese and chives into endive mixture
12
Arrange endive mixture atop pastry round, leaving 1/2-inch border
13
Cover with remaining pastry round
14
Press and crimp edges to seal
15
Brush tart with egg
16
Using small sharp knife, cut small hole in center of tart
17
Freeze 10 minutes
18
Bake tart until puffed and golden brown, about 25 minutes
19
Let tart stand 1 hour before serving
20
Melt butter in heavy large skillet over medium-high heat
21
Add endive, shallots and curry; sauté until endive is golden, about 8 minutes
22
Add pears and vinegar and cook until pears are tender, about 2 minutes
23
Transfer to bowl and cool
24
Preheat oven to 425°F
25
Place both pastry sheets on lightly floured work surface
26
Cut one 9-inch round from each pastry sheet
27
Place 1 round on heavy cookie sheet
28
Stir cheese and chives into endive mixture
29
Arrange endive mixture atop pastry round, leaving 1/2-inch border
30
Cover with remaining pastry round
31
Press and crimp edges to seal
32
Brush tart with egg
33
Using small sharp knife, cut small hole in center of tart
34
Freeze 10 minutes
35
Bake tart until puffed and golden brown, about 25 minutes
36
Let tart stand 1 hour before serving