The best delicious Endive, Stilton And Pear Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Endive, Stilton And Pear Tart recipe today!
Hello my friends, this Endive, Stilton And Pear Tart recipe will not disappoint, I promise! Made with simple ingredients, our Endive, Stilton And Pear Tart is amazingly delicious, and addictive, everyone will be asking for more Endive, Stilton And Pear Tart.
What Makes This Endive, Stilton And Pear Tart Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Endive, Stilton And Pear Tart.
Ready to make this Endive, Stilton And Pear Tart Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 tb Unsalted butter
2 Heads Belgian endive; cut
-crosswise into
; 1-inch slices
1/2 c Chopped shallots
1 ts Curry powder
3 lg Pears; peeled, cored,
; coarsely chopped
1 tb Balsamic vinegar or red wine
-vinegar
1 pk Frozen puff pastry sheets;
-thawed (2 sheets)
; (17 1/4-ounce)
1 lg Egg; beaten to blend
; (glaze)
1 c Crumbled Stilton cheese
3 tb Chopped fresh chives
Melt butter in heavy large skillet over medium-high heat. Add endive,
shallots and curry; saute until endive is golden, about 8 minutes. Add
pears and vinegar and cook until pears are tender, about 2 minutes.
Transfer to bowl and cool.
Preheat oven to 425F. Place both pastry sheets on lightly floured work
surface. Cut one 9-inch round from each pastry sheet. Place 1 round on
heavy cookie sheet. Brush pastry with egg. Stir cheese and chives into
endive mixture. Arrange endive mixture atop pastry round, leaving 1/2-inch
border. Cover with remaining pastry round. Press and crimp edges to seal.
Brush tart with egg. Using small sharp knife, cut small hole in center of
tart. Freeze 10 minutes.
Bake tart until puffed and golden brown, about 25 minutes. Let tart stand 1
hour before serving.
Serves 8.
Yields
1 servings
Leave a Reply