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–+ servings

Endive Tart with Olive Oil Crust

Delicious, easy and nutrient-rich. Belgian endives baked in an airy herb and feta filling without cream or butter.
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Course: brunch, lunch, main course
Cuisine: Mediterranean
Keyword: healthy, prebiotic
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings:6 people
Author: The Wild Epicurean

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.