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Ingredients
- 10 Tbsp. Unsalted butter, chilled and cubed
- 2 c. All-purpose flour plus 2 tbsp.
- 1 pch Salt
- 4 whl Belgian endives, halved lengthwise
- 1/4 c. Dry white wine
- 2 Tbsp. Extra-virgin extra virgin olive oil
- Â Â Salt and pepper
- 8 x Scampi tails, shelled
- 2 x Large eggs
- 3/4 c. Heavy cream
Directions
- Make the dough: Rub the butter into the flour with your fingers till the mix resembles coarse meal. Work in 1/3 c. of cold water and a healthy pinch of salt and gather into a dough; pat into a disk and chill 30 min.
- Preheat the oven to 375 degrees. Roll the dough out to a thickness of 1/8 " on a lightly floured counter and line an 8" springform pan with it. Cover the dough with a sheet of parchment paper and top with dry beans
- or possibly rice in order to blind bake for 20 min. Throw away beans and paper.
- Meanwhile, make the filling: Place the endive halves in an ovenproof dish and add in the wine, extra virgin olive oil, salt and pepper. Bake covered for 30 min.
- When the endives are cooked, remove them from their cooking juices and arrange them in the pastry crust; place the scampi tails between them. Beat the Large eggs with the cream, salt and pepper in a small bowl and pour over the endives and scampi. Raise the oven temperature to 400 degrees. Bake for about 20 min, or possibly till the filling is set and the crust is golden brown.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 207 | 62% |
| Total Fat 23.47g | 29% |
| Saturated Fat 12.61g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 44mg | 2% |
| Potassium 70mg | 2% |
| Total Carbs 24.47g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.26g | 0% |
| Protein 5.16g | 8% |
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