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Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.
Everything you need to enjoy your "Spring Bake" this year
Dough Wines Ambassador and James Beard winner Greg Wade at Publican Quality Bread has brought to life this one-of-a-kind Endive Tarte Tatin with Brie to pair especially with dough Chardonnay and Sauvignon Blanc. For those of you who love a good red wine, Greg has made a simple change in the recipe to create the perfect pairing with dough Pinot Noir or Cabernet Sauvignon. Connect in this kitchen this Spring as you prepare this fantastic dish for brunch, picnics and holiday festivities.
Aside from the obvious bread/dough connection, Dough Wines is a good fit for me because of their commitment to supporting and developing new kitchen culture where equality and food sustainability is paramount. In my work at Publican Quality Bread, as well as the non-profits I have worked with, my goal has been to promote, create & develop a more equitable food system focused on food security which aligns perfectly with Dough Wines.
Dough Wine pairings
The Endive Tarte Tatin with Brie showcases a creamy caramelized crust with roasted veggies perfect for both dough Chardonnay with its bright, focused and tropical fruit and dough Sauvignon Blanc with its crisp acidity, lychee and lime. Both wines will complement the the Brie by contrasting its richness with the zippy acidity and citrus and pear fruit.
A quick switch from Brie to smoked Gouda brings in a different element that creates a savory flavor profile that matches with the darker flavors in the dough Pinot Noir and Cabernet Sauvignon. With a fuller mouth feel both of these wines stand up to the smoky intensity of the cheese and the malt flavor of the rye flour.
Endive “Tarte Tatin” with Rye Blitz Puff Pastry
Ingredients
Blitz Puff Pastry
- 1 cup butter, cold (2 sticks) (225g)
- 1 1/2 cups bread flour or AP flour (200g)
- 1 cup rye flour (100g)
- 1 teaspoon salt (6g)
- 1 teaspoon Dough Chardonnay or Sauvignon Blanc (3ml)
- 2/3 cup water, cold (150ml)
Endive Filling & Finishing the Tarte
- 1 bunch green onions
- 4 ounces brie (smoked Gouda if using red wine)
- 4 medium endives
- 2 tablespoons butter
- 1/4 cup sugar
- 1/4 cup Dough Chardonnay or Sauvignon Blanc (sub red wine if using Smoked Gouda)
- Salt, to taste
Instructions
Make the Puff Pastry
- Cut the butter into marble-sized pieces; you want this butter to be very cold so it doesn’t incorporate into the dough. Keeping the butter in large pieces while you work the dough is how this pastry will turn out very flaky. Combine the bread (or all-purpose) flour, rye flour, butter and salt in a mixing bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the butter is distributed evenly and is still in relatively large chunks. Add the wine and cold water and mix just until a dough is formed. Cover the dough in the bowl and refrigerate for 20 minutes. Flour a work surface, then place the dough onto the flour, sprinkle a little more flour on top. Roll with a rolling pin into a long rectangle that is about ½-inch thick. Fold the dough in thirds, like you fold a letter. Rotate the dough 90 degrees so the folds are on your left and right sides of the dough as you face it. Sprinkle a little more flour on top of the dough, and if you need you can put some more flour underneath it. Roll the dough into a long rectangle again, then fold it in half to form a rough square. Cover the dough and refrigerate 30 minutes. You have now given the dough “two turns”. Repeat the process, giving the dough two more “turns;” refrigerate for another 30 minutes. Repeat the process a third and final time, then refrigerate at least 30 minutes or up to overnight.
Make the Filling + Prep the Tarte
- Preheat the oven to 400°F with a rack in the middle of the oven. Cut the green onion tops on a bias, use just the green part and reserve. Cube the cheese into marble sized pieces. Cut the endives in half, lengthwise. Heat a 10-inch skillet over medium heat. Melt two tablespoons of butter in the pan, when it foams add the endives, cut side down. Allow to cook over medium heat for 7-8 minutes, check the color of the endives periodically, they should look deep brown but not burned. Once the endives are caramelized, sprinkle the sugar over the tops of the endives. Pour the wine over the sugared endives and cook over medium heat until a thick syrup forms. Remove from the heat. (If your skillet is not oven safe, transfer to a 10-inch round baking dish.) Place the cubed-up cheese all over the tops of the endives. Prepare the puff pastry. Roll the pastry to about ¼-inch thick. Cut the pasty the same size as the top of the pan you are using. (If using store-bought puff pastry, cut the circle of pastry but you won’t need to roll it to a certain thickness, it is ready to use right from the package.) Place the pastry circle over the endives. Tuck the sides of the pastry down around the endives. Pierce the pastry with a paring knife in three places to allow steam to escape while baking.
Bake
- Place the pan with the pastry and endives in the preheated oven and bake for 25-30 minutes, or until the pastry has puffed up and is deep golden brown. Once the pastry is baked, remove the pan from the oven. Run the edge of a small knife around the edges of the pan to allow the pastry to release from the pan. Place a cutting board over the top of the pan, then invert the pan while holding the pan tight to the cutting board. Allow the pastry to fall out of the pan, make sure to scrape out any caramelized bits that are sticking to the pan and add to the center of the pastry. Sprinkle the cut green onions over the pastry, allow to cool slightly and serve!