Endive, Stilton and Pear Tart


  • 3 tablespoons chopped fresh chives
  • 1 cup crumbled Stilton cheese
  • 1 large egg, beaten to blend (glaze)
  • 1 17 ¼-ounce package frozen puff pastry sheets, thawed (2 sheets)
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 3 large pears, peeled, cored, coarsely chopped
  • 1 teaspoon curry powder
  • + 3 more ingredients
    • ½ cup chopped shallots
    • 2 tablespoons unsalted butter
    • 2 heads Belgian endive, cut crosswise into 1-inch slices

1. Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté until endive is golden, about 8 minutes. Add pears and vinegar and cook until pears are tender, about 2 minutes. Transfer to bowl and cool. 2. Preheat oven to 425°F. Place both pastry sheets on lig...

View full recipe at SpringPad


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