Belgian endive pie

How can I use Belgian endive in a new way?

Belgian endive, known as chicory in the United Kingdom, chicons in the French-speaking part of Belgium and witlof  in the Dutch-speaking part of Beligum, is generally prepared only a couple different ways.  OK, this is a bit of an exaggeration, but not much.

The most common ways Belgian endives are prepared are raw mixed in a salad, braised in olive oil with a little garlic as a side dish, or chicons gratin  (braised Belgian endives wrapped in ham and covered with a Mornay sauce).  Belgian endives mix great with pork (any kind of bacon or ham), Roquefort or blue cheese, walnuts and root vegetables (especially beets).

Don’t get me wrong, I love Belgian endives all year long.  After 25 years in Belgium I can prepare them with my eyes closed (OK, almost).  So when I saw a recipe for a Belgian Endive Pie (tarte tatin aux endives), I jumped at the opportunity to try something new. Gee, I am so glad that I did try it.  The final result was absolutely yummy!

 

How to make Belgian Endive Pie

Belgian Endive Pie only takes about 1 hour to make from start to finish.  First, you need to braise the Belgian endives in a pan.  Second, you put the braised Belgian endives in a pie tin with a little brown sugar and butter, then cover it all with a pie crust dough.  Third, you bake the pie in the oven for about 20 to 25 minutes.  Last, take the pie out of the oven and turn it over onto a clean platter and serve.  Easy, right?

I’d recommend serving a Belgian Endive Pie with a salad, soup or other vegetable side dish.  It makes a wonderful main dish for a weeknight supper for two.  A Belgian Endive Pie can also be one of several dishes at a brunch or a family supper.

I decided to make a Belgian Endive Pie along with a Tomato Tarte Tatin  (aka tomato pie or in French tarte tatin aux tomates) and a simple green salad  for four people.  The end result:  no stress, tasty and enjoyed by all.  Follow this link to learn how to make a Tomato Tarte Tatin.

Belgian Endive and Tomato Pies
Belgian Endive and Tomato Pies

 

Try this Belgian Endive Pie soon and share your comments.  Please share this recipe with your friends.

If you are looking for more ideas for savory pies, look at my Quiches and Savory Tarts! board on Pinterest by clicking on this link.

Belgian Endive Pie
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A savory pie to serve for a casual intimate meal when you are looking for something simple and yummy.
Chef:Belgian Foodie
Servings Prep Time Cook Time Passive Time
6people (see notes) 5minutes 55minutes 10minutes
Servings Prep Time
6people (see notes) 5minutes
Cook Time Passive Time
55minutes 10minutes
Ingredients
Servings: people (see notes)
Units:
Ingredients
Servings: people (see notes)
Units:
Instructions
  1. Wash the Belgian endives. Remove outer leaves. Cut the Belgian endive in half lengthwise or cut horizontally in slices. (If you cut horizontally, watch that the slices don't fall apart as you cook them).
  2. Melt 75 grams of butter in a pan over a medium heat. Add the Belgian endives, salt and pepper and sautee until the endives become tender (about 30 minutes. Turn over to get all sides sauteed but be gentle since endives have a tendency to fall apart (like onions) when cooked.
  3. Preheat oven to 180 C / 350 F. Put 2 tbsp of brown sugar in the bottom of your pie dish. Spread about 25 g of butter in pieces with the sugar. Place the Belgian endives (cut side facing up) along the bottom in a decorative way. Belgian endives before baking
  4. Prick the pastry crust dough several times. Place the pastry crust dough over the Belgian endives and fold the crust into the inside of the dish. Do not put the crust over outside edge of the dish or else you will have a hard time turning the pie out after it is cooked.Belgian endive pie uncooked
  5. Put the pie dish in the oven and cook about 20-25 minutes or until the pie crust is golden brown on top.
  6. Remove pie from oven and let cool about 10 to 15 minutes before turning it over onto a clean platter. I sometimes use another pie dish of the same size to place over and then turn upside down.
Recipe Notes

At the end of sauteing the Belgian endives add a pinch of curry powder or about 1/2 clove of garlic to round out the flavors without overpowering the other flavors.

The number of servings will depend how you present the Belgian endive pie.  As a main course, it will serve 2 or 3 people with some vegetable side dishes.  However, if you serve it as an appetizer or at a brunch, you can cut it in 8 pieces.  I chose 6 servings as the reference here because it can be cut in 6 generous slices.

 

Written by:Belgian Foodie

Nutrition Facts
Belgian Endive Pie
Amount Per Serving
Calories 337 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 81mg 27%
Sodium 97mg 4%
Potassium 584mg 17%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 7g
Protein 5g 10%
Vitamin A 86%
Vitamin C 18%
Calcium 10%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

5 thoughts on “Belgian Endive Pie

  1. Endives or chicories have always been one of my favorite vegetables, even though it was not the case when I was a little girl. I hated them and found the taste too bitter. So I usually ate them when I was punished by my parents. Growing up, I thought the taste was much more delicate than what I thought. Nowadays it seems that most chicories are way less bitter than what they used to be years ago. Is it out of marketing purpose? Does less bitter sell more?

    1. Thanks, Nadine. I also find that I enjoy more now bitter tastes than when I was younger. As I grow older my tastes seem to align more with my father’s when he was my age. Our tastes much change with age. I don’t think it’s the taste of chicories (endives) that has changed. But who knows?

    1. Ok, thanks for this additional information. For me it’s hard to know how much is due to our evolving tastes or to new breeds of chicories. My tastes have certainly moved from liking sweet food to more savory and bitter food over the years….I guess I’m becoming bitter with age 😉

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