Endive, Shallot, and Goat Cheese Tart

Ingredients

• 1/2 recipe easy pie dough or pre-made uncooked pie crust
• 1 tablespoon butter
• 1 1/3 cup finely sliced shallots or vidalia onion
• 4 to 5 endives, hearts removed, cut crosswise into 1/2-inch slices
• Kosher salt and freshly ground black pepper
• 2 medium cloves minced garlic
• 5 oil-packed anchovies
• 2 teaspoons fresh thyme
• 2 teaspoons balsamic vinegar
• Pinch red pepper flakes
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 6 ounces fresh or semi-fresh goat cheese in 1/4-inch slices

Directions

1. Move the oven rack to the bottom position, then heat the oven to 425 degrees F. Fit the rolled pie dough into a tart or pie pan, easing it into the corners without stretching it. Prick the bottom in neat rows with a docker or fork, then cut parchment to the size of the pan. Set the parchment over the dough and add pie weights, dried beans, or dry rice. Bake for 10 minutes, then lift out the parchment and weights. Shield the crust edges with tin foil, put the pan back in the oven, and bake until the crust is golden, about 5 minutes more. Take it out and let it cool to room temperature.
2. While the crust cools, start the filling. Warm the butter in a large skillet over medium-low heat. Stir in the shallots and endive, add salt and pepper, and cook until they slump and soften, 3 to 5 minutes. Mix in the garlic, thyme, balsamic vinegar, anchovies, and chili flakes. Cook a bit longer, until the shallots look translucent and the endive is completely tender, about 10 minutes longer. Take the skillet off the heat, then spoon the mixture into a strainer placed over a large bowl in the sink. Leave it to drain and cool for 10 minutes.
3. In a mixing bowl, whisk the eggs with the cream and Parmesan cheese until the mixture is smooth and combined. Add the drained endive and shallot mixture, stirring until it is evenly distributed. Pour the filling into the tart shell and arrange the goat cheese slices over the top.
4. Put the tart back in the oven and bake for 20 minutes. Tent it with tin foil, then bake for another 20 minutes. Remove it from the oven and let it stand for 15 to 20 minutes before serving.