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Title: Endive Tarte Tatin With Burrata
Categories: Pastry, Greens, Cheese, Citrus
Yield: 7 servings

A-P flour; for surfaces
14 oz Pkg puff pastry; thawed
6 tb Unsalted butter
3 tb Sugar
6 lg Endive (1.5 pounds); halved
- longway through the core
Salt & black pepper
2 tb Lemon juice
1/4 c Chopped chives; more for
- garnish
2 (8 oz ea) balls burrata
- cheese

Set oven @ 425 degrees.

On a lightly floured work surface and using a floured
rolling pin, roll out pastry to a 12-inch square about
1/8" thick. Transfer to a sheet tray and keep
refrigerated until ready to use.

In a 12" high-sided ovenproof skillet, melt butter over
medium-low. Add 2 tablespoons of the sugar and stir
until mostly dissolved. Add endive, season with salt and
pepper, and cook, turning occasionally, until coated in
the butter and wilted along the edges, 5 minutes.
Arrange endive cut side down, cover and cook until
softened and golden, 10 minutes longer. Carefully flip
over endive, sprinkle the cut side with the remaining 1
tablespoon sugar, then turn over again so they are cut
side down in a single layer. Drizzle over lemon juice,
scatter over chives and season with salt and pepper. Top
endive with the pastry, tucking the edges into the sides
of the skillet. Prick pastry all over with a fork.

Bake until pastry is puffed and deeply golden, about 30
minutes. Remove from oven and let stand for 5 minutes.
Run a knife along the edge of the pastry to loosen it
from the pan. Place a serving plate over the pan. Using
oven mitts, grip the plate and pan tightly together and
swiftly flip over. Gently lift away the skillet and
replace any endive that may have moved out of place.

Cut tart into wedges and transfer to plates. Top each
piece with some burrata, and garnish with chives and
black pepper. Serve warm or at room temperature.

By: Kay Chun

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 6 to 8 servings

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