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Endives and Camembert From Here Tart

Endives and Camembert From Here Tart

6 portions


  • 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


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  • 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.


Aromatic and mellow

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.

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