Belgian Endive Flans

Belgian endive flans are a tasty recipe that can be served as an appetizer or a side dish. Here is the recipe:

Ingredients

• 4 Belgian endive heads
• 200 ml of béchamel sauce
• 100 g of grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the molds
• Breadcrumbs for sprinkling the molds
• Extra virgin olive oil

Preparation

1. Clean the Belgian endive heads by removing any damaged outer leaves. Cut off the base and gently separate the leaves, washing them under running water. Dry them carefully.

2. In a non-stick pan, heat a drizzle of extra virgin olive oil and sauté the Belgian endive leaves until they are soft. Let them cool down.

3. In the meantime, prepare the molds by greasing them with some butter and sprinkling with breadcrumbs, shaking off any excess.

4. Take the sautéed endive leaves and roughly chop them with a knife. In a bowl, mix the endive with the béchamel sauce, add the grated cheese, a pinch of salt, pepper, and nutmeg to taste.

5. Divide the mixture among the prepared molds, leveling the surface with the back of a spoon.

6. Bake in a preheated oven at 180 °C (356 °F) for about 20 minutes or until the surface of the flans is nicely golden.

7. Remove from the oven and let rest for a few minutes before unmolding the flans onto serving plates.

8. If desired, you can garnish each flan with a drizzle of balsamic cream or some crushed walnuts for added crunch.

Curiosity

Belgian endive, also known as Brussels chicory, is highly appreciated in the countries of Northern Europe, but it is beginning to be used and valued in Italy, especially for its versatility in the kitchen and for its slightly bitter taste, a characteristic that pairs well with sweet flavors and cheeses. The flans are a perfect example, as the combination with béchamel and cheese enhances the uniqueness of this vegetable.