There has been a new article or blog post on Wine Berserkers titled ‘Belgian Endive Tarte’ by BerlinKitchen
Click http://www.wineberserkers.com/content/?p=1321 to view the entire article. The full text is also incuded below.
For me belgian endive is a vegetable quite difficult to cook with. But here we have a lovely side-dish for meat, fish, sea-food or solo. ENJOY
Ingredients
5-6 heads of belgian endive
25g butter
2tbsp golden caster sugar
150g Stilton&Roquefort&Gorgonzola
3-4 tbsp crushed walnuts or pecans
ready-made puff pastry
Preparation
- Halve the chicory
\ - Melt the butter in an oven-proven pan and add sugar and let it caramelise for around 3-4min.
\ - Add the chicory cut side down
4…Crumble over the cheese&nuts
\ - Roll out the puff pastry and drape it over the tarte and bake for 25-30min by 200C/392 F
\ - Flipp it to a plate and slice into portions and drizzle with sea salt
Link to article: http://www.wineberserkers.com/content/?p=1321