Brussels Endive and Gruyère Tart
A delicate tart featuring sweet endive and nutty Gruyère cheese, perfect for a light yet satisfying meal. This belgian-inspired vegetarian ready in about 55 minutes layers sheet, thawed phyllo dough, heads, trimmed and sliced endive, grated Gruyère cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 sheet, thawed phyllo dough
- 4 heads, trimmed and sliced endive
- 1 cup, grated Gruyère cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1/4 cup heavy cream
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. Melt 2 tbsp butter in a skillet over medium heat, then add sliced endive and cook for 8 minutes until slightly wilted. Remove from heat and set aside.
- Step 2: Brush a 9-inch tart pan with melted butter. Layer phyllo dough sheets in the pan, brushing each with butter. Fold edges inward to create a raised crust.
- Step 3: Spread cooked endive evenly over the phyllo base, then sprinkle with 1 cup grated Gruyère cheese. Mix 1 tbsp flour with 1/4 cup heavy cream, then drizzle over the cheese.
- Step 4: Bake for 25 minutes until golden and bubbly, then cool for 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Brussels Endive and Gruyère Tart take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Brussels Endive and Gruyère Tart?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Brussels Endive and Gruyère Tart?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brussels Endive and Gruyère Tart for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Brussels Endive and Gruyère Tart?
Belgian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So easy and delicious. The endive and gruyere combination is amazing.
- ★★★★★
This is now a family favorite! Made it for a dinner party and everyone loved it.
- ★★★★☆
Perfect for a brunch, though it was a bit bland without extra seasoning.
