Serves: 4

This autumnal vegetable tart beckons with thin slices of potatoes, celeriac, and zucchini finely layered with pear and pieces of Roquefort. The endive salad on the side is a perfect choice to complete your meal; if you would prefer to serve a rather more basic salad, you can simply toss 4 cups of arugula with 4 tablespoons of Everyday Salad Dressing with Shallot.


For the tart

  • 1 tablespoon (½ oz.; 14 g) whole hazelnuts
  • 2 red potatoes (7 oz; 200 g),
  • thinly sliced with a mandoline
  • 3½ oz (100 g) cleaned celeriac,
  • thinly sliced with a mandoline
  • Rustic Crust with Teff Flour
  • or Savory Crust with Hazelnut
  • 3 large eggs, lightly beaten
  • ¼ cup (2 oz; 60 g) crème fraîche
  • 1 tablespoon whole or 2% milk
  • 1 teaspoon finely chopped thyme
  • 1 tablespoon finely chopped parsley
  • 1½ oz (40 g) Manchego cheese or Comté
  • cheese, grated
  • Sea salt and pepper
  • 5¼ oz (150 g) zucchini, thinly sliced with a
  • mandoline
  • 1 ripe red pear, cored, and thinly sliced
  • 1½ oz (40 g) Roquefort cheese or Gorgonzola
  • cheese, crumbled
  • Drizzle of honey (optional)

For the endive salad

  • 2 tablespoons butter
  • ½ cup (13
  • /4 oz; 50 g) whole pecans
  • 1 tablespoon clover honey
  • A dash of ground paprika
  • A dash of fleur de sel
  • 2 red Anjou pears
  • A dash of cinnamon
  • 2 heads of endive
  • 2 cups green salad leaves or mâche
  • (lamb’s lettuce)
  • ¼ cup (60 ml) Everyday Salad Dressing with
  • Shallot
  • 23/4 oz (80 g) crumbled Roquefort cheese (You
  • can also use cranberry and crumbled goat
  • cheese.)


1To make the tart: In a nonstick frying pan, roast the hazelnuts over medium heat for 1 to 2 minutes, until fragrant. Remove from the heat and transfer to a kitchen towel; rub the nuts with the towel until the skins come off. Chop coarsely, then set aside.

2Preheat the oven to 375°F (190°C). Blanch the potato and celeriac slices in salted boiling water for 3 minutes. Transfer to an ice water bath to cool; drain and set aside.

3Roll and cut the crust to fit the mold. Arrange the dough inside the mold and, using a fork, make small holes in the bottom. Blind bake the crust for 10 minutes. Remove from the oven, and take out the parchment paper and weights; set aside.

4Meanwhile, in a bowl, beat together the eggs, crème fraîche, and milk. Stir in the thyme, parsley, and Manchego cheese. Season with sea salt and freshly ground black pepper.

5Arrange the sliced vegetables and fruit in the crust in alternating layers, following this order: potato, celeriac, zucchini, and pear. Repeat until you run out of ingredients. Pour the egg mixture over the vegetables, and scatter the Roquefort cheese on top. Drizzle a little honey (if using) on top, to taste. Bake the tart in the oven for 25 to 30 minutes.

6Top the tart with the chopped roasted hazelnuts. Let cool slightly before slicing, and serve with the endive salad on the side.

7To prepare the endive salad: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper; set aside.

8In a nonstick frying pan, melt 1 tablespoon of butter over medium heat. Add the pecans and honey. Cook, stirring occasionally, for 1 to 2 minutes. Remove from the heat and transfer the pecans to the baking sheet; and sprinkle with paprika and fleur de sel. Bake for about 10 minutes, checking that the nuts do not burn. Remove from the oven and transfer to a plate to cool; set aside.

9Wash, peel, and core the pears. Quarter them, then cut them in half again. Toss lightly with cinnamon to coat. Heat the remaining tablespoon of butter in the same pan you used for the nuts, and add the pears to the pan. Cook on medium to high heat for 2 minutes on each side until tender but not brown. Remove from the heat and set aside.

10Cut the yellow leaves from the base of the endive heads. Place the endive leaves in a large bowl (you can slice them into sticks if you prefer). Add the mixed greens or mâche, and toss with the dressing. Divide the salad between plates and add slices of pears, the caramelized pecans, and cheese to each plate.

Taken from our sister magazine France Today


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