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Ingredients
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Tart shell
Filling and salad
Finish
Method
Tart shell
Make dough
In a bowl or food processor combine flour, sugar and salt. Cut or pulse in cold butter until mixture resembles coarse crumbs with some pea-sized pieces. Sprinkle ice water 1 tablespoon at a time and pulse or stir until dough just comes together. Do not overwork.
Chill and roll
Form dough into a disk, wrap in plastic and chill 30 minutes. On a lightly floured surface roll dough to a 12-inch round about 1/8-inch thick. Transfer to a 9- to 10-inch tart pan with removable bottom, gently press into edges and trim excess. Chill 15 minutes in pan.
Blind-bake
Preheat oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment and brush crust with beaten egg for a light seal. Return to oven and bake 8–10 minutes more until lightly golden. Reduce oven to 350°F (175°C).
Filling and salad
Prepare endive and shallot
Trim and halve the endives lengthwise. Thinly slice the shallot and mince the garlic. In a medium skillet, heat butter and 1 tablespoon olive oil over medium heat until foam subsides.
Sauté endive
Place endive cut-side down and cook undisturbed 3–4 minutes until browned. Flip and cook 2 minutes more. Add the shallot and garlic and cook 1 minute until fragrant. Deglaze with white wine (or vermouth) and lemon juice, scraping up browned bits. Cook until liquid reduces by half, about 1–2 minutes. Transfer to a plate to cool slightly and chop coarse when cool enough to handle.
Make custard
In a bowl whisk together eggs, heavy cream, Dijon mustard, salt, pepper and red pepper flakes. Stir in grated Gruyère and crumbled goat cheese.
Assemble tart
Scatter the sautéed, chopped endive evenly in the pre-baked tart shell. Pour the egg and cheese custard over the endive, tapping gently to level. Bake in the 350°F (175°C) oven 25–30 minutes, until filling is set and top is lightly golden (a knife inserted in center should come out mostly clean). Remove and cool 10 minutes in pan.
Prepare watercress salad
While the tart bakes, whisk together remaining olive oil (1 tablespoon), vinegar, honey and a pinch of salt and pepper. In a bowl toss watercress with the dressing just before serving so it stays crisp.
Finish
Top the warm tart with the dressed watercress (arrange loosely so leaves wilt slightly). Drizzle remaining 1 teaspoon olive oil over the leaves if desired. Slice and serve warm or at room temperature.