| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Belgian | May 1993 | 1 | servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Bon Appetit May 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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