If you only know endive as a crunchy, leafy, bitter green, then this tart will leave you pleasantly surprised at its potential.
6 ounces fresh or semi-fresh goat cheese in 1/4-inch slicesAdjust oven rack to bottom position and preheat oven to 425°F. Lay rolled out pie dough into a tart or pie pan, pressing gently into the edges. With a docker or the tines of a fork, poke holes in even rows across the base of the crust. Measure out a piece of parchment paper to fit the pan. Line the dough with the parchment paper and fill the pan with pie weights, dried beans, or dry rice.
Add the shallots and endive, season with salt and pepper and cook, stirring, until wilted, 3 to 5 minutes. Add the garlic, thyme, balsamic vinegar, anchovies, and a pinch of chili flakes. Continue cooking until the shallots are translucent and the endive has fully softened, about 10 minutes longer. remove from heat and transfer mixture to a strainer set over a large bowl over the sink. Allow to drain and cool for 10 minutes.
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