Ingredients:
- 4 squares of frozen puff pastry/'roomboterbladerdeeg' (see Tips)
- 2 tbsp (full cream) butter
- 8 red onions
- 2 tbsp fresh thyme
- 14 oz Belgian endive (chicory/witlof), (400 g)
- 3.5 oz chevre (soft goat's cheese), (100 g)
- 1 egg, loosely beaten
- Salt & freshly milled pepper
- You will also need:
- Parchment paper/Greaseproof paper
Preparation:
Slice onions thinly and cut each slice in half. Melt 1 tbsp of butter in a frying pan. Add the onions and sauté over a low heat for 20 mins. Add the thyme, and salt & pepper to taste.
Meanwhile, cut 1/2" (1 cm) off the bottom of each head of Belgian endive. Cut the heads in half lengthwise and slice into long, thin pieces. (Remove the onions from the pan, and give the pan a wipe. Now turn up the heat). Add the butter and fry the Belgian endive until golden brown. Season to taste. Allow the endive to cool on a plate.
Cover a baking sheet with parchment paper and make a large square with the puff pastry pieces (floured side down). Using your fingers, press the edges together to seal.
Evenly distribute the onions over the pastry. Add the endive and crumble the goat's cheese on top, but make sure to leave an edge of pastry free (measuring approx. 1.5" or 2 cm). Brush the sides with the beaten egg. Bake tart in the center of the oven for 20 - 25 minutes until golden and cooked. Serve with a salad.
Karin's Tips:
The recipe requires '4 squares' of puff pastry. It should be noted that in the Netherlands puff pastry is sold in packages containing 10 small square sheets of puff pastry. Each square weighs approx. 1.5 oz (45 g) and measures 5" x 5" (12 cm x 12 cm). You can use 6 oz (180 g) of puff pastry, rolled into a square of 10" x 10" (24 cm x 24 cm), or simply cut a square of this size from ready rolled puff pastry. The recipe also specifies roomboterbladerdeeg, which is puff pastry made with full cream butter, but just use the best frozen puff pastry you can find locally. You can buy really good quality puff pastry at most Middle Eastern stores (comparable quality to what's on offer at fancy stores like Wholefoods, but a lot cheaper).
Ovens vary tremendously, so always watch baked goods carefully towards the end. You wouldn't want your beauty to burn at the last minute. Also remember that if you have a fan assisted oven it will generally bake at a higher temperature than a non-fan assisted oven. Reduce temperature and/or cooking time accordingly.
Yolanda's Wine Tip:
Goat's cheese goes well with wines made from the Sauvignon grape, such as Pouilly Fumé or Sancerre, or a fruity yet dry Rosé.
