Prepare the dough with the wholemeal flour, 2 tablespoons of oil, a pinch of salt, 1/2 teaspoon of sugar, the brewer's yeast and the quantity of warm water that is necessary. Follow the instructions on this page to make the dough.
In the meantime clean and wash the Batavian endive, boil it in boiling salt water for about 10 minutes and drain very well.
Prepare the filling. Put the sultanas, pine nuts, black olives, capers, anchovies and 1 tablespoon of olive oil in a pan. Add the Batavian endive and let the mixture cook on gentle flame, stirring often; switch off the gas only when the cooking juice is well reduced and the anchovies are well melted. Season to taste with salt only if necessary.
When the dough is doubled prepare the pie.
Preheat the oven to 200°C (400°F). Grease a 24 cm (9 1/2in) round baking pan with the remaining olive oil. Roll out the dough on a lightly floured surface. Line the bottom and the sides with the dough, allowing it to flow over the edges. Prick the base with a fork and pour in the mixture. Refold the excess of dough over the surface and bake for about 20 minutes or until the pie is golden.
Serve it warm.

Note

• - It's a traditional recipe from Campania, Naples. Neapolitans use to eat this savoury pie during Christmastime and in winter. We have changed the doses of its ingredients to reduce the amount of calories.
• - The richest version could be made with shortcrust pastry for savoury recipes.
• - We hadn't covered the filling with a second layer of dough to reduce the amount of carbohydrates.
• - You can cut this pie into pieces and serve them as appetizers but you can also serve this pie in a dinner; in this case it serves 4.

What's the right wine for " Batavian endive tart " ?

Our suggestion is: Fiano di Avellino (white wine from Campania - Italy)