Endive, Stilton and Pear Tart
- Preparing Time: -
- Total Time: -
- Served Person: Serves 8
- 1 teaspoon curry powder
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh chives
- 1/2 cup chopped shallots
- Carbohydrate 19 g(6%)
- Cholesterol 44 mg(15%)
- Fat 11 g(17%)
- Fiber 4 g(15%)
- Protein 6 g(11%)
- Saturated Fat 6 g(29%)
- Sodium 221 mg(9%)
- Calories 190
Preparation Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté 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 425°F. 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.
Preparation Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté 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 425°F. 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.
