List of Ingredients
- 1 C. of flour
- 1 1/2 STICK of butter
- 1/2 C. of sugar
- 8 of heads Belgian endive
- Dry white wine
- Sage
- Bay leaves
- Extravirgin olive oil
- Salt
- 2/3 LB. of almonds, blanched
- Lemon juice
- Pink peppercorns
- Parsley
- Salt
- Extravirgin olive oil
Method
Blend the almonds with a quart of water; filter everything through a strainer lined with a cheesecloth to obtain an almond milk. Heat this almond milk in a saucepan; once it comes to a boil, remove it from the heat, add in 1/3 cup of filtered lemon juice and 2 teaspoons of salt; stir gently, cover with a cloth, and and let it rest for 20 minutes. Filter once again through a strainer lined with a cheesecloth, place a weight on top, and let it drain for 2 hours.
Finally, season with a drizzle of oil, salt, crushed pink peppercorns, and some finely chopped parsley to obtain a creamy plant-based cheese.
Mix the flour with 3/4 stick of butter to obtain a crumbly mixture; add in 2 tablespoons of water
and a pinch of salt. Form a ball of dough, wrap it in parchment paper, and let it chill in the refrigerator for 1 hour.
Remove the outer leaves of the endive heads, if necessary; then cook them in a saucepan over high heat with oil, 1 bay leaf, and 1 sprig of sage. After 3-4 minutes, add in a cup of white wine and let it come to a boil, then reduce the heat to the minimum, cover, and cook for 40 minutes.
Remove the lid, raise the heat again, and continue cooking for another 10-12 minutes. Cut the endive into small pieces. Prepare a light caramel with 1/2 cup of sugar, then add in the remaining butter and carefully stir over the heat until it is completely combined; then remove it from the heat. Pour the caramel into the baking dish (8-inch diameter); place the endive pieces upright, cover with the dough (rolled out to 1/8-inch thick); perforate the surface with a fork and bake at 350°F for 30 minutes. Remove from the oven and wait a few minutes; turn the tarte over onto a serving dish and serve with the almond “goat cheese.”