How to make a vegetable tart
While most people would be too quick to reject the idea of a vegetable tart, we like to think that our readers are more discerning than the average lot. Your bunch of greens can shine atop a puff pastry; as they would in a chilled box with the right dressing. To make sure you do the right thing, follow this recipe from executive chef and owner at Via Alta in Sydney, Alessandro Pavoni. Tapping on the underrated endive vegetable, this savoury (and meat-free) tart might in fact, be capable of surprises. The good kind, that is.
Endive tart: Here's what you need
1 white endive
1 puff pastry circle (approx. 10 cm)
10g Demerara sugar
Endive tart: How to make it
1. Preheat oven to 160°C.
2. Season the endive with olive oil and salt, then wrap the endive in aluminium foil.
3. Cook it in the oven for 30 minutes at 160°C.
4. Once cooked, let it rest for other 30 minutes inside the foil, then unwrap and cut it lengthwise into four wedges.
5. In an individual aluminum tin (a tart tin or pie tin), coat the bottom of the tin with a thin layer of butter.
6. Add 10 grams of Demerara sugar to the buttered surface, spread evenly.
7. Lay the endive in the tin to cover the whole surface (or as much as possible).
8. Cover the endive with the puff pastry, poke some holes in the pastry with a fork.
9. Cook the tart it in the oven for 30 minutes at 180°C, checking every 10 minutes as the time may change depending on the oven.
10. Once the pastry has puffed and is golden in colour, flip the tart upside down onto your serving plate. Serve immediately with a dollop of sour cream.