Sweet and Savory Tart with Black Endives and Roquefort, served with Arugula Pesto

Ingredients

• 4 pcs White endives (washed, halved lengthwise, core removed)
• 1 c. à soupe Honey (or brown sugar for a less sweet version)
• 20 g Butter (for cooking the endives)
• 1 pincée Salt
• 1 pincée Freshly ground pepper
• 50 g Walnuts (coarsely chopped, plus 30 g for the pesto)
• 100 g Roquefort (crumbled blue cheese)
• 1 rouleau Shortcrust pastry (about 250 g, to be rolled out in a 24 cm tart pan)
• 1 pcs Garlic clove (peeled)
• 30 g Arugula (fresh leaves)
• 10 g Flat-leaf parsley (leaves only)
• 30 g Parmesan (grated)
• 2 c. à soupe Walnut oil
• 2 c. à soupe Olive oil

Instructions

1. Prepare the endives

   Wash the endives, cut them in half lengthwise and remove the white core that adds bitterness.

   Time: PT10M

2. Caramelize the endives

   Heat a pan over medium heat, add the butter then the honey (or brown sugar). Place the endives cut side down, season with salt and pepper. Let them brown, turning regularly, until a nice golden color is achieved.

   Time: PT12M

3. Prepare the arugula pesto

   In the blender bowl, combine the peeled garlic, arugula, parsley, walnuts, Parmesan, walnut oil and olive oil. Blend until a smooth sauce forms. Season with salt, pepper and add a splash of black pepper if desired.

   Time: PT10M

4. Assemble the tart

   Line the tart pan with the shortcrust pastry. Spread the chopped walnuts on the bottom, arrange the caramelized endives in a rosette, crumble the Roquefort over the entire surface, add the remaining caramel (honey + butter) and drizzle lightly. Cover with the pastry disc, folding the edges inside the pan.

   Time: PT5M

5. Bake

   Bake the tart in a preheated oven at 180°C for 30 minutes, until the crust is golden and the cheese melted.

   Time: PT30M

   Temperature: 180°C

6. Rest and plating

   Remove the tart from the oven, let rest for 5 minutes, then unmold onto a serving plate. Cut slices, place a spoonful of arugula pesto on each plate and set the tart slice beside it.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of White endives: Chicory
• Instead of Honey: Brown sugar
• Instead of Butter: Margarine
• Instead of Walnuts: Pecans
• Instead of Roquefort: Gorgonzola
• Instead of Shortcrust pastry: Puff pastry
• Instead of Arugula: Young spinach
• Instead of Flat-leaf parsley: Cilantro
• Instead of Parmesan: Pecorino
• Instead of Walnut oil: Canola oil
• Instead of Olive oil: Sunflower oil

Equipment Needed

• Frying pan
• Chef's knife
• Cutting board
• Immersion blender or food processor
• Tart pan (24 cm)
• Oven
• Wooden spatula
• Bowl for the pesto
• Parmesan grater (optional)
• Kitchen brush (optional)

Critical Steps — Do Not Skip

• Caramelize the endives without burning them.
• Seal the pastry edges to prevent filling leaks.
• Baking: do not exceed 30 minutes to keep the crust crisp.

Chef Tips from the Video

• Replace honey with maple syrup for a more autumnal note.
• Lightly sprinkle grated nutmeg over the Roquefort before baking for added aromatic depth.
• Serve the tart warm with a lamb's lettuce salad dressed with a lemon‑honey vinaigrette.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for up to 2 days.

Freezer: Not recommended; the crust would lose its crispness.

Room temperature: Can stay at room temperature for up to 2 hours, then refrigerate.

Make-Ahead Tips

• Caramelize the endives the day before and store them in the refrigerator; gently reheat before assembling.
• The pesto keeps for 2 days refrigerated, covered with a thin layer of oil.