INGREDIENTS

INSTRUCTIONS

Make the dough: Rub the butter into the flour with your fingers until
the mixture resembles coarse meal. Work in 1/3 cup of cool water and  a
pinch of salt and gather into a dough; pat into a disk and  refrigerate
Preheat the oven to 375 degrees. Roll the dough out to a thickness of
1/8 " on a lightly floured counter and line an 8" springform pan with
it. Cover the dough with a sheet of parchment paper and top with  dried
beans  or rice in order to blind bake for 20 minutes. Discard beans and
paper.  Meanwhile, make the filling: Place the endive halves in an
ovenproof  dish and add the wine, olive oil, salt and pepper. Bake
covered for  30 minutes. When the endives are cooked, remove them from
their  cooking juices and arrange them in the pastry crust; place the
scampi  tails between them. Beat the eggs with the cream, salt and
pepper in  a small bowl and pour over the endives and scampi. Raise the
oven  temperature to 400 degrees. Bake for about 20 minutes, or until
the  filling is set and the crust is golden. Serve warm.  Recipe by:
The Magazine of La Cucina Italiana http://www.piacere.com  Posted to
MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com>  on Apr 21,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 342
Calories From Fat: 212
Total Fat: 24.1g
Cholesterol: 115.2mg
Sodium: 65.5mg
Potassium: 76.9mg
Carbohydrates: 24.8g
Fiber: <1g
Sugar: <1g
Protein: 5.4g