How to Make an Endive, Shallot, and Goat Cheese Tart

, which is indeed easy, but requires a few hours to chill in the fridge. It's a food processor pâte brisée: simple, buttery, crumbly, not too sweet, and very, very delicious. But because the filling goes in relatively wet, I've found the blind-baking the crust—cooking it partway before adding the filling—yields a far more crisp and flaky final product; skip this step and you'll wind up with a delicious but mushy-bottomed dish.

Once the crust is docked, I also weigh the surface down for extra insurance. The easiest trick I know is to cut a nice big piece of parchment paper or tin foil and crumple it up before attempting to line the pan—you can always trim away the edges and it's way easier to get it into all the nooks and crannies once it's lost that off-the-roll stiffness. Then fill 'er on up with pie weights if you've got them, or just an ample amount of dried beans or rice if you don't.

After about 15 minutes, right around when you're pulling the crust from the oven, you can take the pan off the heat. The endives and shallots should now be fork-tender and sweet, slightly herbal, with a little heat and acidity to keep them in check. If you give it a taste and think the anchovies are still coming on too strong, don't panic. Any sharpness will all but disappear into the background by the time we're finished with them.

Either way, step away and let both the filling and the crust to return to room temperature. The next step involves adding cream, Parmesan cheese, and eggs, and we don't want the eggs to start cooking on contact. When everything's neutral to the touch, I mix the endive-shallot mix with a hearty half-cup of Parmesan cheese, a quarter cup of cream, and a couple of eggs. Think of this as a savory custard. Mainly because that's basically what it is.

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