Endive pear tart recipe2/18/2024 ![]() Remove the endive and using a finger, form an indentation in the pastry in the shape of the endive. Trim the pastry so it forms an edge around the endive - about 2cms/1 inch. ![]() Take one half and position a cooled endive half onto the center of the pastry. Turn them over and cook for another 2 minutes.ĭrain off the butter and add in the water or stock and simmer for 5 minutes or until cooked through and the liquid has reduced. Let them gently cook for about 5 minutes or until golden - you may need to decrease the heat if they seem to be browning too quickly. Season the endive halves with salt and pepper before placing them, cut side down in the pan. Melt the butter over a medium heat, in a frying pan just big enough to fit the halved endives. Cooking the endive releases it's natural sugars and these in turn will caramelise with time - the end product is a soft vegetable where just about all the bitterness has been removed. I've been looking through Shane Osborne's Starters since he'll soon be in the country for the Food and Wine Festival in March and came across an interesting recipe for a caramelised endive tart. If you are one of those people, then this recipe will make you see Witlof in a new light. Dee from the Daily Tiffin is hosting this edition of Weekend Herb Blogging and this week I'm playing around with a member of the daisy family.ĭepending on where you come from, you'll know this as Witlof, Endive, Belgian Endive, White Endive - whatever the name, it refers to this conical shape vegetable, a tight head of white leaves tinged with a light yellowy-green edge.Īs a relative of chicory, you'll find that it shares some of those bitter flavours, which for some, can be a turn off.
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