Endive “Tarte Tatin” with Rye Blitz Puff Pastry
"This savory tart is a great springtime side for any meal. Make it the centerpiece at your summer picnic or BBQ – your favorite Dough Wine can be used in the pastry & filling! Blitz puff pastry is very simple to make – it is essentially just like making pie dough – but feel free to use store-bought puff pastry sheets too. I use a locally grown and milled Rye flour to accentuate the endive. I use Brie cheese in this recipe because I also used Dough’s Chardonnay. If you’re enjoying either their Pinot Noir or Cabernet, sub in smoked Gouda. "- Greg Wade
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!