Scampi and endive pie - torta di scampi e belga
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Unsalted butter; chilled and cubed |
| 2 | cups | All-purpose flour plus 2 tbsp. |
| 1 | pinch | Salt |
| 4 | Whole Belgian endives; halved lengthwise | |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Extra-virgin olive oil |
| Salt and pepper | ||
| 8 | Scampi tails; shelled | |
| 2 | Eggs | |
| ¾ | cup | Heavy cream |
Directions
FOR THE DOUGH
FOR THE FILLING
Make the dough: Rub the butter into the flour with your fingers until the mixture resembles coarse meal. Work in ⅓ 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 ⅛ " 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.
Serve warm.
Recipe by: The Magazine of La Cucina Italiana Posted to MC-Recipe Digest by John Pellegrino <gigimfg@...> on Apr 21, 1998