Endive Tarte Tatin With Burrata

By Kay Chun

Updated Dec. 19, 2022

Endive Tarte Tatin With Burrata
Armando Rafael for The New York Times. Food Stylist: Roscoe Betsill. Prop Stylist: Vanessa Vazquez.
Total Time
1 hour
Rating
4(612)
Comments
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A savory take on the classic apple tarte Tatin, this version features unexpected bitter endive, which mellows and sweetens as it cooks. The tart slices are served topped with milky burrata to complement the caramelized endive and buttery pastry, but they’re equally as lovely without it. The tart can be enjoyed warm or at room temperature, making it a perfect make-ahead entree or side for entertaining.

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Ingredients

Yield:6 to 8 servings
  • All-purpose flour, for surfaces
  • 1(14-ounce) package frozen puff pastry, thawed
  • 6tablespoons unsalted butter
  • 3tablespoons turbinado sugar or granulated sugar
  • 6large endive (1½ pounds), halved lengthwise through the core
  • Salt and black pepper
  • 2tablespoons lemon juice
  • ¼cup chopped chives, plus more for garnish
  • 2(8-ounce) balls burrata cheese
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

620 calories; 47 grams fat; 21 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 18 grams protein; 499 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees. On a lightly floured work surface and using a floured rolling pin, roll out pastry to a 12-inch square about ⅛-inch thick. Transfer to a sheet tray and keep refrigerated until ready to use.

  2. Step 2

    In a 12-inch 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.

  3. Step 3

    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.

  4. Step 4

    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.

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Ratings

4 out of 5
612 user ratings
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Comments

Anne

Absolutely delicious. Made it exactly according to the recipe. Don't eliminate the sugar--I am averse to anything overly sweet and this was definitely not overly or even clearly sweet. I was worried about the flip, but it wasn't a problem and the tarte tatin came out looking exactly like the photo. Tried a bit cooled and tonight will have warmed with mascarpone (no burrata in our rural area). Pastry chef daughter loved it--no criticisms.

Annwithany

I’ve been making this recipe for about 20 years. (I live in France, it came into fashion then). The way to make sure that it’s not all soupy or too much liquid, is to parboil the endives, and then carefully squeeze as much water out of them as you can - Don’t ruin the leaves. This avoids having to flip the endives over before you put the pastry on, and keeps it drier. Arrange them nicely uncut side down on the butter and sugar. I use fresh goats cheese instead of burata. Yum!

Cookie

Can the sugar be omitted?

Carol

This was so simple! I couldn't find endive, so I used leeks; I don't care for burrata, feta worked well. Made sure the leeks were cooked through and caramelized, but next time I will chop them so they are looser on the pastry and easy to eat. We had to use knives and forks. But it is so beautiful and very satisfying!

skullgirl8

I was really apprehensive about flipping over a hot 12 inch cast-iron pan onto a platter. I flipped it out onto a sheet pan and then slid it onto a platter. It was a lot easier than I thought it would be! This is a delicious combination that I did not know about before who knew endives could be so exciting! I didn’t have burrata or ricotta cheese, a sprinkle of grated parmigiano reggiano was perfect. The lemon juice really puts the taste over the edge. Yum.

Padraig OnJ

I made this tonight for a party and it was a showstopper. I might have accidentally used phyllo dough, and in a cast iron pan it just came out this big and richly carmelized thing of food beauty. My endives were too large to radiate from the center so I had to just leave them in rows, w single endives on the end. The tart was so incredibly juicy and carmel-y it could have been a fruit tart, except for the conversation generating novelty of them being endives. Very very easy to make, and a genuine party peice! Highly recommend!

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