Endives and Shrimp Tart


Servings: 4-6

Preparation time: 60 minutes

Tarte aux Endives et Crevettes, a posh tart, effortlessly made. Dead easy and amazingly delicious. A tart just right for a warm summer’s night. Coating shrimps in the endives caramel sauce creates a contrasting harmony, salty and sweet.

In the US endives are called Belgian Endives and are used mostly raw for dips and in salads. In the UK they are known as Chicory and in Australia/New Zealand as Witloof. In the US “Chicory” is the name for the curly endive used as a salad. In France, endives are roasted or braised which eliminates bitterness and brings out a light caramel sweetness. As such they become an ideal sidekick to roast meats or cheeses.



  • 1 sheet of puff pastry large enough to cover a 10 inch (25 cm) tart pan
  • 3 medium Belgian endives cut into quarters

    Belgian Endive
    Belgian Endive-Chicory-Witloof
  • 2 Tbsp butter
  • 1 Tbsp sugar
  • ½ cup (115 g) shrimps, peeled, deveined
  • ½ cup (115 g) blue cheese crumbled or Emmenthaler grated
  • 4 large eggs
  • ½ cup (120 ml) Crème Fraiche
  • ½ cup (120 ml) heavy cream
  • 2 Tbsp fresh Italian parsley, coarsely chopped
  • salt and pepper



Preheat oven to 375°F (190°C). Roll the puff pastry out to fit your pan. Press pastry against the edges of the pan and cut-off any excess pastry hanging over. Prick puff pastry bottom with a fork. Cover pastry with parchment paper and fill it with pastry weights or beans. Bake it blind for 8-10 minutes. Remove weights and paper and let it cool.

While the pastry is baking, heat butter in a large skillet over medium-low heat. Take care not to let the butter burn. Adjust heat if necessary. Add endives cut-side down. Sprinkle with 1 tablespoon sugar and saute them until they start getting brown on the edges and caramelize. Add a bit water to liquefy the caramelized butter. Turn endives and continue cooking until they are translucent about 10 minutes. Set endives on kitchen paper to drain and cool off.

Using the same saucepan, coat shrimps with the residual caramel in the bottom of the pan over low heat. Turn shrimps quickly and as soon as they start to lose the rawness set them aside.Arrange endives on the bottom of the pastry shell-like the spokes of a wheel. Arrange shrimp in between the endives. Sprinkle blue cheese or Emmenthaler on top of the endives and shrimp.

In a large bowl, beat eggs, Crème Fraiche, heavy cream, salt, and pepper until well blended. Pour egg mixture evenly over the endives and shrimps, taking care not to disturb the design. Sprinkle parsley on top. Bake for 35-40 minutes, or until top is golden brown and tart center is firm. Let it cool before slicing.

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