Description
This elegant Endive Tarte Tatin with Burrata is a savory twist on the classic French tarte tatin, featuring caramelized endive cooked in butter and sugar beneath a flaky puff pastry crust. Finished with creamy burrata and fresh chives, it makes a perfect appetizer or light meal that offers a beautiful balance of sweet, savory, and tangy flavors.
Ingredients
Scale
Pastry
- 1 (14-ounce) package frozen puff pastry, thawed
- All-purpose flour, for surfaces
Endive Filling
- 6 large endive (1 1/2 pounds), halved lengthwise through the core
- 6 tablespoons unsalted butter
- 3 tablespoons turbinado sugar or granulated sugar (divided)
- Salt and black pepper, to taste
- 2 tablespoons lemon juice
- 1/4 cup chopped chives, plus more for garnish
Topping
- 2 (8-ounce) balls burrata cheese
Instructions
- Prepare the Puff Pastry: Heat the oven to 425°F (220°C). Lightly flour your work surface and rolling pin. Roll out the thawed puff pastry to a 12-inch square about 1/8-inch thick. Transfer it to a sheet tray and keep refrigerated until ready to use to maintain its firmness.
- Cook the Endive: In a 12-inch high-sided ovenproof skillet, melt the butter over medium-low heat. Add 2 tablespoons of sugar and stir until it mostly dissolves. Add the halved endive, season with salt and black pepper, and cook, turning occasionally, until the endive is coated in butter and edges are wilted, about 5 minutes. Arrange the endive cut side down in the pan, cover, and cook until softened and golden, about 10 minutes more.
- Caramelize and Assemble: Carefully flip the endive over in the skillet. Sprinkle the cut sides with the remaining 1 tablespoon of sugar, then turn them back cut side down in a single layer. Drizzle the lemon juice over the endive, scatter chopped chives, and season again with salt and pepper. Top the endive with the prepared puff pastry, tucking the edges down along the skillet sides. Prick the pastry all over with a fork to allow steam to escape during baking.
- Bake the Tarte Tatin: Transfer the skillet to the oven and bake until the pastry is puffed and a deep golden brown, approximately 30 minutes. Remove from the oven and let the tarte sit for 5 minutes to slightly cool and set.
- Invert and Serve: Run a knife gently along the edge of the pastry to loosen it from the pan. Place a serving plate over the skillet. Using oven mitts, hold the plate and pan tightly together and swiftly invert them to release the tarte onto the plate. Lift away the skillet carefully and reposition any endive that shifted during the flip.
- Garnish and Enjoy: Cut the tarte into wedges. Top each slice with burrata cheese and garnish with additional chives and a grind of black pepper. Serve warm or at room temperature for the best flavor and texture experience.
Notes
- Make sure the puff pastry is well chilled before rolling and assembling to ensure maximum flakiness.
- You can substitute turbinado sugar with regular granulated sugar if needed.
- If you do not have a high-sided ovenproof skillet, a similarly sized ovenproof pan or tart pan can be used.
- This tart can be served as a stunning appetizer or paired with a green salad for a light main course.
- For added flavor, a light drizzle of balsamic vinegar reduction can complement the sweetness of the endive and creaminess of the burrata.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Endive Tarte Tatin, Burrata, Puff Pastry, French Appetizer, Caramelized Endive, Savory Tart, Elegant Starter, Vegetarian
