Family Best Time >> Food

Endive tart with Bayonne ham and walnuts


Ingredients:4 people
  • shortcrust pastry
    100 g
  • endives
    4 beautiful
  • butter
    50g
  • walnut oil
    5 cl
  • sugar
    50g
  • Bayonne ham
    4 thin slices
  • nuts
    50 g
  • salt freshly ground pepper
  • béchamel:butter
    30 g
  • flour
    30g
  • milk
    25 cl
  • Sauce:fluid cream
    25 cl
  • nuts
    50 g
  • lemon juice
    1/2 + 1/2
  • olive oil
    3 cl


Preparation:
  • Preparation time:40 minutes
  • Cooking time:35 minutes


Difficulty:[usr 2]

Coarsely chop all the nuts. Put them in the oven for 3 minutes at th.7 (210°C). Prepare the sauce 2 hours before. Bring the salt and pepper cream to the boil, then infuse half the walnuts.

Chop the endives. In a sauté pan, melt the butter and walnut oil. Brown the endive leaves with salt, lemon juice and 40 g of sugar. Turn them regularly with a wooden spoon. When the leaves become translucent, remove them on absorbent paper. Let cool. Cut the ham into strips. Butter and sprinkle the bottom of a 20cm diameter tart tin with the rest of the sugar,

Prepare the béchamel in a heavy-bottomed saucepan. Melt the butter, add the flour off the heat, then whisk briskly to obtain a smooth mixture without letting it brown. Pour the milk over it, season with a pinch of nutmeg, salt and pepper. Mix. Return to cook for 10 minutes, stirring often.

Preheat the oven to th.6 (180°C). Assemble the tatin:line the bottom of the mold with a layer of endives. Spread the béchamel on top, then the ham and walnuts. Cover with chicory.

Heat a serving dish. Thinly roll out the dough. Cut out a circle larger than the mould. Place it on the endives. Bake in the middle of the oven. Bake 15 minutes. Turn off the thermostat and leave for 5 minutes.

Turn out immediately on the hot dish Mix all the ingredients for the sauce, serve it cold as an accompaniment to the endive tart.

Endive tart with Bayonne ham and walnuts

Chef Hubert's culinary ideas