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endive tart with anchovies and provolone

What's better than a slice of pie to satisfy the appetite during a picnic or when you are away from the stove in the hours of meal? Well, nothing for myself, and having a strong preference for the flavors that I find irresistible flavors typically southern quiche stuffed with escarole provolone and anchovies.
Try to imagine the Alice flavor combined with the robust flavor of the smoked cheese and the bitterness of the escarole gently: a poem of senses and the palate of all!
The best 'customer' of this dish is my mother, which often makes me prepare exclusively for you upon request, but also my usual guinea pigs, or my colleagues, not joking!
As with other preparations, all flavors is enclosed in an envelope of pastry homemade!
We come then to the recipe: Ingredients



For the pastry:

400 grams of flour '00 '

400 g of butter salt to taste water


For the filling:

4 baskets of about 250 grams endive
smoked cheese
4 salted anchovies 1 egg


salt pepper olive oil




How to prepare for the pastry recipe that will follow the here. Prepare the filling and washing out the world the escarole, and cook it in a large skillet with a little olive oil, salt and pepper.
In a bowl combine the escarole with anchovies disliscate and cut into small pieces and egg yolk. On a baking pan about 28 cm in diameter greased and floured deposit half of the pastry spread with a rolling pin, then the filling (make sure to dry the escarole and well cooled!) And distribute the provola diced. Cover with the remaining half of pastry, brush with egg white and bake in preheated oven at 200 degrees for about 45 minutes. Serve warm.