Endive, Stilton and Pear Tart


  • 1 17 1/4-ounce package frozen puff pastry sheets
  • 3 large pears
  • 2 heads Belgian endive
  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh chives
  • 1 teaspoon curry powder
  • ½ cup shallots
  • + 3 more ingredients
    • 1 large egg
    • 1 cup crumbled Stilton cheese
    • 1 tablespoon balsamic vinegar or red wine vinegar

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. Preheat oven to 425°F. Place both pastry sheets on lightly fl...

View full recipe at Epicurious


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