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Vegetarian, Northern, Eastern and Western France

Endive and Comté Tart with a green salad

Endive and Comté tart is a savory French tart for 4, ready in 65 minutes, rated easy, at about €1.80 per serving. The endives cook low and slow, covered in butter, to lose their bitterness before the egg, cream and Comté mixture bakes over them until golden. Serve it warm with a green salad for a cozy winter dinner.

Tonight, an endive tart, slowly melted in butter and topped with golden Comté.

Endive and Comté Tart with a green salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.80
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Endives have a reputation for bitterness, but cooked slowly with the lid on and a touch of sugar, they soften into something almost sweet while keeping their shape. Grated Comté brings a nutty flavor that covers the rest, which makes this a smart way to get kids to eat their greens without a fight.

This is a fall and winter tart, the kind you make on a weeknight because it barely needs watching, or on a Sunday with a well dressed green salad on the side. The pastry stays crisp under the soft filling, the nutmeg custard adds richness, and the golden, bubbling top makes it look better than the effort it actually took.

The ingredients

4 people

Fruits and vegetables

  • Shortcrust pastry 1
  • Endives 800 g
  • Green salad 1

Dairy

  • Grated Comté 120 g
  • Eggs 3
  • Heavy cream 20 cl
  • Butter 30 g

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Sugaroften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Wine vinegaroften in the pantry 1 tbsp
  • Mustardoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Mustard

The step by step recipe

  1. Cut the endives into chunks and cook them in butter with the sugar, covered. 20 min

    Trim out the small bitter core at the base for a milder tart.

  2. Uncover and let the water evaporate, then season with salt and pepper. 5 min

    The endives should be almost dry.

  3. Roll out the pastry in a tart pan, prick it, and spread the endives over it.

    Drain them well on paper towels first.

  4. Whisk the eggs with the cream, nutmeg and half the Comté, pour over the endives, scatter the rest on top and bake at 180°C. 35 min

    The top should be well browned and slightly puffed.

  5. Make the vinaigrette, dress the salad, and serve the tart warm.

    A touch of mustard in the vinaigrette brings out the endives nicely.

Our tips to get it right

  • Pick firm, pale endives without green edges, they'll taste less bitter and cook more evenly.
  • Don't skip drying the endives after cooking, extra water will soak the crust and keep the tart from holding together when sliced.
  • Let the tart rest 5 minutes out of the oven before cutting, the filling sets a bit more and the slices come out clean.

The variations

  • Swap the Comté for Gruyère or Emmental if that's what you have, the flavor stays close.
  • For a heartier version, add smoked bacon bits cooked alongside the endives, turning this into a full meal on its own.
  • For picky kids, chop the endives smaller and blend part of the filling, the smoother texture tends to go over better.

What to serve it with

  • Green salad with vinaigrette
  • A light vegetable soup starter
  • A glass of dry white wine

Storage

The tart keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, use it within a month. Reheat it in the oven rather than the microwave to keep the crust crisp.

Questions about this dish

Can you use frozen endives?

Yes, but they release more water as they cook. Leave the lid off a little longer to dry them out before you fill the crust.

Do you need to blanch the endives before cooking them in butter?

No, that's not necessary. Slow cooking with the lid on and a bit of sugar is enough to soften them and tame the bitterness.

Can you make this tart ahead of time?

You can cook the endives the day before and keep them in the fridge. Assemble and bake the tart the same day you serve it so the crust stays crisp.

What cheese works if you don't like Comté?

Gruyère or Emmental both work well and brown the same way on top. Avoid very strong cheeses, they would overpower the endives.

How long does it take to make an endive and Comté tart with a green salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an endive and Comté tart with a green salad?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an endive and Comté tart with a green salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, mustard. Always check the labels of the products you buy.

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