FOR THE DOUGH
10 tb Unsalted butter; chilled and
2 c All-purpose flour plus 2
1 pn Salt
FOR THE FILLING
4 Whole Belgian endives;
1/4 c Dry white wine
2 tb Extra-virgin olive oil
Salt and pepper
8 Scampi tails; shelled
3/4 c Heavy cream
Make the dough: Rub the butter into the flour with your fingers until the
mixture resembles coarse meal. Work in 1/3 cup of cool water and a pinch of
salt and gather into a dough; pat into a disk and refrigerate 30 minutes.
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 dried beans
or rice in order to blind bake for 20 minutes. Discard beans and paper.
Meanwhile, make the filling: Place the endive halves in an ovenproof dish
and add the wine, olive oil, salt and pepper. Bake covered for 30 minutes.
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 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 minutes, or until the filling is set and the crust is golden.