Endive, Brie and Honey Tart
As a rule of thumb I always keep frozen puff pastry in my freezer— it’s the perfect (and delicious) vessel for all kinds of toppings. For this recipe, roasting endives render them tender and succulent with a touch of caramelization— and well let’s face it who doesn’t love brie? So creamy and buttery— it’s the perfect match. This recipe is perfect for an appetizer or starter, or for lunch with a salad. And definitely great for company. Best of all, it comes together in a snap.
Makes 8 servings
INGREDIENTS
5-6 heads endive
1 small fennel bulb, fronds reserved
Puff pastry, thawed
8 oz brie
3 tbsp Dijon mustard
1 tbsp lemon zest
2 tbsp honey
1 tsp kosher salt
½ tsp black pepper
Flaky sea salt, for finishing
METHOD
Preheat oven to 425F. Arrange rack in the lower third of the oven.
Lay puff pastry on a parchment lined sheet pan. Pastry should measure approximately 11 x 16. Dock with a fork 5-6 times, then place in the fridge to keep cold.
Trim endive heads and quarter lengthwise, keeping base intact. Core fennel bulb and, using a very sharp knife or mandoline, cut into very thin slices. You should yield approximately 1½ cups. Cut brie into around 20 pieces.
Remove sheet pan from fridge. Spread Dijon mustard on puff pastry, maintaining a ½” border, then top with fennel in an even layer. Arrange endives on top, followed by brie, making sure to still maintain a ½” border. Season with kosher salt and pepper.
Bake for 20-25 minutes or until pastry is deep golden brown and tips of endive are a bit charred. Remove from oven and top with lemon zest. Drizzle with honey, finish with sea salt, garnish with reserved fennel fronds and serve immediately.