KBR Library Bookend Tart with Belgian Endive

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory tart featuring delicate Belgian endive wrapped in buttery puff pastry, layered with Gruyère and a hint of thyme. This Belgian-inspired pasta recipe (vegetarian), ready in about 70 minutes, layers puff pastry sheet, Belgian endive, 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 380 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.

Prep: 40 min Cook: 30 min Serves 6 Belgian cuisine 380 cal/serving

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Ingredients

300g puff pastry sheet
4 heads Belgian endive
100g Gruyère cheese
100ml heavy cream
2 tbsp fresh thyme
1 small shallot
2 tbsp olive oil

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Instructions

Step 1: Preheat oven to 375°F (190°C). Brush a 9-inch tart pan with 1 tbsp olive oil and line with a 300g puff pastry sheet, trimming excess edges.
Step 2: Thinly slice 4 heads Belgian endive lengthwise, then blanch in boiling salted water for 2 minutes. Drain well and pat dry.
Step 3: Finely chop 1 small shallot and sauté in 1 tbsp olive oil over medium heat until translucent (about 3 minutes). Stir in 2 tbsp fresh thyme and cook for 1 minute until fragrant.
Step 4: Whisk 100ml heavy cream with 1 tsp salt and 1/4 tsp pepper, then pour half over the endive slices in a bowl and toss to coat.
Step 5: Arrange the endive slices in a single layer over the pastry base, then scatter 100g grated Gruyère cheese on top. Pour the remaining cream mixture over the cheese, then dot with additional thyme sprigs.