A tasty olive oil crust lifts this endive tart recipe from an average quiche lunch into a delicious and nourishing meal. It’s very easy to put together. Endives (chicory or Belgium Endive) are softened with yellow onions and a little nutmeg and baked in a delicate yoghurt, egg, and feta filling. The filling is light and airy, beautifully complementing the wholemeal pastry. No cream or butter!
Endive – the Prebiotic
Belgian endives (chicory) are a super nutrient-rich winter vegetable. Though often tucked right at the back of the veg display, unlike the better-known radicchio with its gorgeous red leaves. These somewhat unassuming vegetables and their colourful cousins are a significant source of the prebiotic fibre inulin, which research shows significantly benefits our gut microbiome. This is a popular hot topic, so it is worth mentioning.
Meanwhile, back to the tart recipe!
The Olive Oil Crust
Olive oil crust is a cinch to make – you don’t need a mixer. Sift the flour (I used white and wholemeal spelt, but see the recipe for other options) and whisk the egg yolk with the olive oil. Combine the yolk/oil mixture into the flour with a fork and add 1/4-1/2 cup of room-temperature water. Knead gently until combined. Don’t overwork. Roll out the pastry and fill a 22cm loose bottom tart tin. Cover and leave to rest in the fridge for about 30 minutes. The pastry is great – not heavy and has a slight crunch. However, our classic quiche base is also very good if you yearn for a buttery alternative.
Endive (Chicory) Tart Filling
Saute the yellow onion and sliced endives in olive oil, grate the nutmeg, and generously grind the black pepper. Layer the vegetables over the blind-baked pastry base.
The endive tart contains feta cheese (you can also use crumbly goat or Myzithra cheese), yoghurt, three eggs, and a generous tablespoon of fresh herbs or just parsley. Bake for about 30 minutes; bingo, you have lunch or supper.
Endives can be somewhat maligned for their bitter taste, but they are delicious with a hint of nutmeg and pre-caramelising, especially if you use a sweet onion. The feta and yoghurt filling rises nicely, making the endive tart light with an almost sponge-like filling.
Serve the endive tart with a mixed green salad, finely sliced apples, and a mustard and honey dressing.
Endive Tart with Olive Oil Crust
Equipment
- 22 cm loose bottom tart tin
Ingredients
Olive Oil Crust
- 260 g flour (half light wholemeal and half all purpose white flour). I used white Spelt flour
- 1 egg yolk
- ½ tsp salt
- 2 tbsp warm water – about ¼ – ½ cup
- 80 ml olive oil
- 1 tsp dried herbs – herb de Provence or oregano
Endive Filling
- 350 g endives, trimmed and sliced vertically into 3 -4 quarters/wedges
- 1 sweet yellow onion
- 1 clove finely grated garlic optional
- 150 g feta – crumbled into small pices
- 150 ml yoghurt
- 1 tsp flour
- 3 large eggs – lightly whisked
- 1 tbsp finely chopped fresh parsley optional
- generous pinch freshly grated nutmeg
- freshly ground black pepper
Instructions
Olive Crust
- Pre-heat the oven to 180 °C
- Sift the flour/salt. Whisk the egg yolk with the olive oil. Add the yolk/oil mixture to the flour and combine with a fork, adding 1/4-1/2 cup of the warm water until it comes together.
- Knead briefly to form a ball. Don't overwork. Roll out the pastry and fill a 22cm loose bottom tart tin. Cover and leave to rest in the fridge for about 30 minutes.
- Prick the base and bake blind for 10 minutes.
Endive and Feta Filling
- While the tart is resting, mix the feta, yoghurt, nutmeg, teaspoon of flour and eggs in a food processor until you have a creamy mixture. You may need to squish the feta a little to get it to combine. But don't worry; a few small lumps are okay.
- Add a dash of olive oil to a large frying pan and saute the onions; when they start to take on a little colour, add the endive (garlic if using). Add a good grinding of black pepper and the dried herbs. Saute until sealed, golden and caramelised on both sides. You don't need to add salt—the feta does that for you.
- Layer the onions and endives in a circular pattern into the pastry case. Pour over the feta mixture – making sure there is an even layer.
- Bake for 30 – 35 minutes or until the tart is golden and risen.
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