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Recipe provided by Alessandro Pavoni

+Ingredients

1 white endive

1 puff pastry circle (approx. 10 cm)

25g butter

10g Demerara sugar

+Method

1.       Preheat oven to 160°C

2.       Season the endive with olive oil and salt, then wrap the endive in aluminum foil

3.       Cook it in the oven for 30 minutes at 160°C

 

4.       Once cooked, let it rest for other 30 minutes inside the foil, then unwrap and cut it lengthwise into 4 wedges

 

5.       In an individual aluminum tin (a tart tin or pie tin), coat the bottom of the tin with a thin layer of butter

 

6.       Add 10 grams of Demerara sugar to the buttered surface, spread evenly

 

7.       Lay the endive in the tin to cover the whole surface (or as much as possible)

 

8.       Cover the endive with the puff pastry, poke some holes in the pastry with a fork

 

9.       Cook the tart it in the oven for 30 minutes at 180°C, checking every 10 minutes as the time may change depending on the oven

 

10.   Once the pastry has puffed and is golden in colour, flip the tart upside down onto your serving plate.

 

11.   Serve immediately with a dollop of sour cream 

 

Recipe provided by Alessandro Pavoni