(Savoury tart filled with Batavian endive - Authentic Italian recipes)

Batavian endive savoury tart. The image shows a piece of the tart in which you can see the filling made with endive, pine nuts, black olives

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200 g (7 oz) wholemeal flour
15 g (1/2 oz) brewer's yeast
600 g (1 1/3 lb) Batavian endive
40 g (1 1/2 oz) sultanas, soaked and well squeezed
20 g (3/4 oz) pine nuts
60 g (2 oz) black olives, sliced
1 tablespoon capers in vinegar
6 anchovy fillets in oil
4 tablespoons olive oil
1/2 teaspoon sugar
Salt

Time:
preparation: 30 minutes plus leavening time
cooking: 50 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: 381 (kCal) 19 % GDA - 1594 (kJ)
Protein: 11.6 (g) 22 % GDA
Total fat: 18.5 (g) 26 % GDA
Total carbohydrate: 44.9 (g) 16 % GDA
Sugars: 11.9 (g) 12 % GDA

Prepare the dough with the wholemeal flour, 2 tablespoons of oil, a pinch of salt, 1/2 teaspoon of sugar, the brewer's yeast and the quantity of warm water that is necessary. Follow the instructions on this page to make the dough.
In the meantime clean and wash the Batavian endive, boil it in boiling salt water for about 10 minutes and drain very well.
Prepare the filling. Put the sultanas, pine nuts, black olives, capers, anchovies and 1 tablespoon of olive oil in a pan. Add the Batavian endive and let the mixture cook on gentle flame, stirring often; switch off the gas only when the cooking juice is well reduced and the anchovies are well melted. Season to taste with salt only if necessary.
When the dough is doubled prepare the pie.
Preheat the oven to 200°C (400°F). Grease a 24 cm (9 1/2in) round baking pan with the remaining olive oil. Roll out the dough on a lightly floured surface. Line the bottom and the sides with the dough, allowing it to flow over the edges. Prick the base with a fork and pour in the mixture. Refold the excess of dough over the surface and bake for about 20 minutes or until the pie is golden.
Serve it warm.

Note

- It's a traditional recipe from Campania, Naples. Neapolitans use to eat this savoury pie during Christmastime and in winter. We have changed the doses of its ingredients to reduce the amount of calories.
- The richest version could be made with shortcrust pastry for savoury recipes.
- We hadn't covered the filling with a second layer of dough to reduce the amount of carbohydrates.
- You can cut this pie into pieces and serve them as appetizers but you can also serve this pie in a dinner; in this case it serves 4.

What's the right wine?
Our suggestion is: Fiano di Avellino (red wine from Campania - Italy)