Endives and Camembert From Here Tart
Ingredients
- 5 endives
- 2 small rounds (approximately 200 g or 7 oz each) of Camembert From Here
- 15 ml (1 tbsp.) butter
- 15 ml (1 tbsp.) granulated sugar
- 4 eggs
- 125 ml (1/2 cup) 15% cooking cream
- Salt and pepper
- 1 short pastry, home-made or store-bought
Preparation
Wash and cut the endives into long sticks. Cut the Camembert From Here into strips.
Pre-heat the oven to 350°F (180°C).
Sauté the endives in a frying pan with butter for 2 to 3 minutes. Sprinkle with sugar and caramelize the endives.
In a bowl, beat together the eggs, cream, salt and pepper.
Roll out the short pastry and place it in a 23 cm (9 in) pie plate.
Place the endives on the pastry and distribute the Camembert From Here. Pour the egg and cream mixture over top.
Bake for 30 to 40 minutes, until the tart is golden brown.
Serve with a mesclun salad.
Portions 6
Preparation time
15 minutes
Cooking time
40 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012