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Belgian Endives Tart; Simple Recipe

Updated on February 3, 2016

Belgian Endives Tart

A very simple Belgian Endives tart.
A very simple Belgian Endives tart. | Source

Belgian Endives Tart

5 stars from 2 ratings of Belgian Endives Pie

My Easy to Bake Belgian Endives Tart Recipe

Being a prize member of the chicory family, rich in folate, Belgian endive is very good for you - with a distinctive taste on the bitter side. Chopped and mixed in a pan with finely minced onion and a handful of pine nuts, or chopped almonds (or why not both?) it becomes sweeter, but retains its 'subtleness'. It's an original vegetable, which is gaining popularity among cooks and nutritionists.

My simple recipe for a Belgian Endives Tart is this: Simply turn the lightly cooked vegetables and nuts onto any kind of pie crust pastry, (bought is fine too!) in a shallow pie dish and bake in a moderate oven for half an hour!

The ingredients develop a sophisticated savory taste that mixes the slightly-bitter flavor with slightly-sweet. The added crunch of cooked nuts and crispy pastry gives this simple tart an original, wintry texture too.

Whilst your simple Belgian Endives tart is baking in the oven, you could be doing any number of other things!

Quick and Easy Savory Tart

Endives Tart is also versatile because -

  • The ingredients are easy to find in any grocery store or supermarket. Aside from the fresh endives, you may have most of the ingredients already in your home
  • Quick and easy to make. (You can toss it together it in a hurry - it will be fine!)
  • You can make a meal of just the tart (add more nuts for protein)
  • Serve it sliced into fingers as party food on an attractive platter (see the ad here)
  • Serve it as a first course
  • Serve it a vegetable dish to accompany a roast. It would be good with any roast meat, but particularly good with roast lamb
  • Pot luck dish for any party because it accompanies all foods well and is sophisticated
  • It's good to eat straight hot out of the oven and it's tasty when it's tepid too
  • You can make it in advance and re-heat it in a warm oven (for about 10 minutes)

A Slice Of Endive Tart

A slice of endive tart!
A slice of endive tart! | Source

Cook Time

Prep time: 8 min
Cook time: 30 min
Ready in: 38 min
Yields: serves six people a slice of pie

What You Need For Endive Tart

Endives, pine nuts and almonds, onion and extra virgin olive oil mixed and cooked in a pastry (not in the photo) make a simple pie
Endives, pine nuts and almonds, onion and extra virgin olive oil mixed and cooked in a pastry (not in the photo) make a simple pie | Source

Do Belgian Endives Come From Belgium?

The Belgian growers claim that the plant was discovered by them in 1830!

They call it "White Gold".

Ingredients

  • 500 g Belgian endives
  • 1 whole onion, small-medium
  • 230 grams pastry, short crust or flakey (puff pastry)
  • 400 grams pine nuts, or chopped almonds or both
  • pinch salt
  • 1 tablespoon extra virgin olive oil

How to Make the Endive Tart

Click thumbnail to view full-size
Spoon the cooked vegetable mixture into the pie pastryFinely dice the onionChop up the Belgian endivesLightly fry the onionChop up the almonds (leave the pine nuts whole!)Cook all the ingredients together in the frying panBought pie crust with its paper on in the 9" tart pan
Spoon the cooked vegetable mixture into the pie pastry
Spoon the cooked vegetable mixture into the pie pastry | Source
Finely dice the onion
Finely dice the onion | Source
Chop up the Belgian endives
Chop up the Belgian endives | Source
Lightly fry the onion
Lightly fry the onion | Source
Chop up the almonds (leave the pine nuts whole!)
Chop up the almonds (leave the pine nuts whole!) | Source
Cook all the ingredients together in the frying pan
Cook all the ingredients together in the frying pan | Source
Bought pie crust with its paper on in the 9" tart pan
Bought pie crust with its paper on in the 9" tart pan | Source

Belgian Endives Tart Recipe Instructions

  1. Turn the oven on to 180 °
  2. Finely slice one small to medium sized onion.
  3. Chop the Belgian endives in halves lengthwise then slices across about 1/2" thick.
  4. Chop the almonds if you are using them instead of pine nuts, (which you'd leave whole).
  5. Heat a tablespoon extra virgin olive oil in a frying pan.
  6. Add the onions and fry till transparent ( 2/3 minutes)
  7. Add the Belgian endives to the onions and a pinch of salt..
  8. Stir together a few times for a few minutes
  9. Add the chopped almonds or the pine nuts (or a mixture of them both).
  10. Cook together for a few more minutes (until the endives are soft but not brown).
  11. Unravel the pastry onto a pie dish with the paper underneath it.
  12. Spoon the endives mixture into the pastry with a spoon which has holes in it (so you leave the liquid in the frying pan).
  13. Trim a little of the pasty round the side of the baking dish and make a pretty decoration in the middle of the endive mixture with it.
  14. Bake
  15. Serve hot, or tepid.

What is the Difference between a Pie and a Tart?

A pie and a tart can be savory or sweet. The differences between them are these:

A pie has a filling beneath a crust. A tart doesn't. It only has a bottom crust.

A pie can be served from the dish its baked in. A tart is served on a serving dish.

Pie pastry is flaky (puff) pastry. Tart pastry is usually crumbly pastry.

If you're going to eat the tart as a meal, or as a vegetable dish at home this simple recipe for Belgian endives tart can be made with any pastry that you have in your refrigerator.

It wouldn't slice well as party food if you use flaky pastry.

Selecting the Best Endives for Your Recipe

Here are some tips for buying Belgian endives.

  1. Belgian endive is a fall winter vegetable so it's going to be fresh and inexpensive through the winter and into early spring.
  2. For the best zangy kind of important chicory taste, which is bitter, metally and sharp, it's at its best when it's fresh. While shopping for it at markets or supermarkets look for endives with white leaves that are tight till the top with tips which are a golden yellow color.
  3. To keep it fresh in the refrigerator, wrap it tight in a damp cloth - eat within a few days!
  4. Cooked in extra virgin olive oil, It makes a good complementary vegetable dish to wintry meals.
  5. Raw, it's good with cheeses and in salads.


Comments

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    • GoodLady profile image
      Author

      Penelope Hart 5 years ago from Rome, Italy

      Om Paramapoonya- Thanks!

      LA It's going to be a wonderful addition to your Thanksgiving food party! Hope you love it. Thanks so much for your pin and comment! Appreciated.

    • LA Elsen profile image

      LA Elsen 5 years ago from Chicago, IL

      This looks so amazing. I cannot wait to try this. I believe this will be on our table on Thanksgiving this year. We need something savory to balance out all the sweets. I pinned this too. Lovely photos.

    • Om Paramapoonya profile image

      Om Paramapoonya 5 years ago

      I had never heard of an endives tart before. It surely looks yummy. I'm getting a little hungry right now just from looking at these pictures. Also, thanks for explaining the differences between a pie and a tart. It was something I always wondered.

    • GoodLady profile image
      Author

      Penelope Hart 5 years ago from Rome, Italy

      Hope you like it as much as we do. So to make. Thanks for your comment.

    • BlossomSB profile image

      Bronwen Scott-Branagan 5 years ago from Victoria, Australia

      Yum! This recipe sounds like a good way of dealing with endives, and one that I've never tried before. Thank you for the idea.

    • GoodLady profile image
      Author

      Penelope Hart 5 years ago from Rome, Italy

      Thank you Natashalh! Thanks for pinning and voting too.

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      I've never known what on Earth to do with an endive! Now I do. I agree with LauraGSpeaks - your recipes are always fresh and intersting. Voting and pinning =)

    • GoodLady profile image
      Author

      Penelope Hart 5 years ago from Rome, Italy

      carol7777. It's been more popular in Europe until now, so hopefully you'll find a bunch in Arizona to make this recipe with and I hope you rally enjoy it. Thanks for your votes and share, appreciated.

      LauraGSpeaks. It's so easy and it is truly tasty Laura. It's not so 'usual' because I don't think it's all that popular in the States yet, but we have it a lot here. My nutritionist had me eating it most days on chemo because it's so healthy. Anyway, hope you really like this dish. Thanks for dropping by.

    • LauraGSpeaks profile image

      LauraGSpeaks 5 years ago from Raleigh, NC

      I am going to give this one a try! Thanks for sharing another one of your unique recipes. I really appreciate your recipes because they are not the "usuals" we see so much.

    • carol7777 profile image

      carol stanley 5 years ago from Arizona

      I love this endive. We used to buy it very cheaply in France many years ago when we lived there. It is often pretty costly. I love this recipe as it brought back many memories. Going to have to splurge. Thanks for sharing and Voting UP.

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