Add the flour, salt and nutmeg into a mixing bowl.
Combine 100 g of Lard “Le Fondant” SUBLIM’ with the egg yolks, and use your fingers to incorporate the flour (= crumbs).
Gradually add the iced water. (Each type of flour reacts differently depending on its absorption rate, so you might need to add a little more or a little less water).
Mix together well, wrap in cling film and refrigerate.
Slice the endives in half and remove the heart. Heat the remaining Sublim’ “Le Fondant” lard, and brown the endives for about 10 mins (cut sides down for the first 2/3 of the cooking time), then season with salt and pepper.
Preheat the oven to 180 °C.
Grease the 24 cm round pie dish with a little lard and sprinkle over the sugar.
Drain the endives well and arrange in the dish, then add the smoked salmon and goat’s cheese slices.
Roll out the pastry, but not too thin, then place on top of the filling, folding any excess around the edges for a thicker crust.
Bake in the oven for 40 mins and allow to cool a little before removing from the mould.
Tip: you can of course could swap the salmon for duck breast, ham, etc., or replace the goat’s cheese with a cow’s milk cheese, blue cheese, etc., or you could even not add the filling!
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