Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Bleu Cheese & Endive Tart
paired with our Ledson Russian River Valley 'Century Vine' Zinfandel


4 cups all-purpose flour
½ lb. butter, cold & cubed
4 eggs
1 tsp. kosher salt
2 Tbsp. sugar

5 oz. Bleu cheese, crumbled
2 cups heavy cream
3 whole eggs
2 egg yolks
4 endive, julienned
salt and pepper, to taste
fresh herbs, to taste


Mix dry ingredients. Add the butter and cut into the dry ingredients until crumbly, or the butter is the size of green peas. Add the eggs and mix until bound. Let dough rest for 20 minutes in the refrigerator. Roll out on a lightly floured surface until about 3/16 of an inch thick. Place in greased or sprayed tart shells and blind bake in a 350 degree oven with pie weights for 15 minutes. Remove the pie weights and continue cooking until golden brown, about 10 min. Remove from oven and let cool. Makes roughtly 40 bite size tarts, depending on size.

In a large saute pan over high heat, carmelize the endive until wilted and golden brown. Remove from heat and strain the excess moisture. In a bowl, whisk together the heavy cream and all eggs. Season with salt and pepper. Fold in the bleu cheese and endive. Place a small amount of the mixture in each tartlet shell and bake in 350 degree oven until the mixture has set, about 12 minutes. Garnish with fresh herbs and serve at room temperature.