WINE SHOP MIONETTO

Endive Tart

A real treat is this delicious tart recipe that you can serve as an aperitif or as a tasty main course, accompanied by a cool glass of Prosecco Superiore DOCG Rive di S. Stefano.

Ingredients for 4 people

A packet of fresh salted brisé pastry

2 Kaiser-type pears

4 heads of Belgian endive

300 gr. of spicy gorgonzola cheese

Extra virgin olive oil

Salt and pepper to taste

Procedure

Slice the pears into about 1 cm thick slices and cook them in a little EVO oil with a pinch of salt and a grinding of pepper. Cut the Belgian endive into wedges and sauté for a few minutes, seasoning with salt. Roll out the brisé pastry in a baking tin and cover with the ceramic baking beans: bake in a static oven for 20 minutes at 200°. Take the brisé pastry out of the oven, remove the cooking beans and arrange the pear slices and endive wedges alternately on the pastry. Season with diced spicy gorgonzola and a sprinkling of pepper and bake at 250° for 10 to 15 minutes.