Caramelized endive galette with dressed chicory salad

Combine all-purpose flour with a tablespoon of sugar and three quarters of a teaspoon of salt in a medium bowl.

Smash five tablespoons of half-inch butter pieces into the flour with the fingertips until it looks like coarse meal; the small pieces physically inhibit gluten formation and make a more tender crust.

Add the five thinly sliced tablespoons of butter and smash them in, leaving them big, so they flatten into shreds that make flaky layers.

Bring the dough together with about a quarter cup of ice water, using a fork to distribute the butter and hydrate the flour into larger clumps.

Knead in the bowl, move the parts that hold together to the work surface, and bring the drier remainder together with a little more water so the dough is not over hydrated.

Wrap, press flat and rest in the fridge a minimum of one to two hours, up to a couple of days.

Flour the chilled dough and beat it with the rolling pin in a bouncing motion to soften the butter without warming it, then roll into a slab.

Do a letter fold, folding the bottom third up and the top third down, to approximate lamination; chill and rest again.

Slice the endive crosswise, not too thin, setting two of the smaller heads aside for the salad.

Heat a medium large skillet on medium with two tablespoons of olive oil and cook the endive down, adding the sliced onions as there is room.

Cook about 20 to 30 minutes until nicely browned; the water cooks out and the natural sugars concentrate and caramelize.

Add the thyme leaves and let them coat in the fat and sizzle.

When it sticks to the skillet, add a little water to release and dissolve the browned bits and let the mixture reabsorb it.

Season at the end with salt and freshly ground black pepper and two teaspoons of white wine vinegar; cool.

Roll the rested dough out to about nine by thirteen and transfer it to a parchment lined baking sheet; preheat the oven to 350 with a rack in the centre.

Beat an egg for the egg wash until there are no streaks.

Scatter half of the finely grated ounce of Parmesan over the surface of the dough.

Dollop the filling over in a thin even layer, leaving about an inch of border, and brush the exposed border with egg wash.

Use the parchment to fold the inch of border over the filling on all four sides and press firmly, because the flaky dough will want to puff open in the oven.

Egg wash the newly formed edge and sprinkle the remaining finely grated Parmesan across the surface and along the pastry edges.

Bake at 350 until really golden brown around the edges and the filling has gone jammy and darker.

For the vinaigrette, finely chop or mince the shallot into a bowl with Dijon mustard, honey, salt, a lot of black pepper and a tablespoon of white wine vinegar; whisk.

Slowly drizzle in a quarter cup of olive oil while whisking to emulsify until the mixture thickens and looks smooth; chill.

Trim the core end of the endive and separate the leaves; tear the radicchio into forkable pieces.

Toss the endive and radicchio with the dressing and fresh thyme leaves, avoiding crushing the leaves, and season with a little salt and pepper.

Sprinkle parsley and most of the shaved Parmesan into the salad, pre-cut the cooled tart, pile the salad high on top and finish with more parsley and thyme.