Endive Tarte Tatin With Burrata

 

Endive Tarte Tatin With Burrata

 

A savory twist at the traditional French tarte Tatin, this dish combines caramelized endives, golden puff pastry, and creamy burrata for a decadent appetizer or light meal. The moderate bitterness of the endives balances superbly with the sweetness of the caramel and the richness of the cheese.

Ingredients (Serves 2-4)

4–five Belgian endives, trimmed and halved lengthwise

2 tablespoons olive oil

2 tablespoons unsalted butter

2 tablespoons brown sugar (or honey for a gentler sweetness)

1 sheet puff pastry (keep-sold or selfmade)

Salt and freshly ground black pepper, to flavor

1 ball of burrata (~125g)

Fresh thyme leaves (elective, for garnish)

Balsamic glaze (elective, for completing)

Instructions

1. Preheat the Oven

Set the oven to 200°C (390°F). This guarantees the puff pastry bakes frivolously and the caramel units nicely.

2. Prepare the Endives

Trim the ends of the endives and dispose of any wilted outer leaves. Slice them in half of lengthwise in order that each piece can caramelize lightly.

3. Caramelize

Heat butter and olive oil in a medium ovenproof skillet over medium warmness.

Add the brown sugar (or honey) and permit it melt gently to form a golden caramel.

Place the endive halves cut-side down inside the skillet. Cook for three–5 minutes till gently browned.

Season with salt, pepper, and some clean thyme leaves, if the use of.

The caramel need to coat the endives and supply them a sleek, wealthy flavor.

Four. Prepare the Puff Pastry

Roll the puff pastry barely so it suits over your skillet.

 Carefully lay the pastry over the caramelized endives, tucking the edges across the veggies to keep them enclosed.

Five. Bake the Tarte

Transfer the skillet to the preheated oven.

Bake for 20–25 minutes, or till the puff pastry is golden, puffed, and crisp.

6. Invert the Tarte

Remove the skillet from the oven and allow it cool for two–3 minutes.

Place a serving plate over the skillet and carefully invert it so the caramelized endives are on pinnacle.

7. Add Burrata

Tear the burrata into pieces and location it lightly over the nice and cozy tarte.

Optionally, drizzle lightly with olive oil or balsamic glaze and sprinkle extra thyme leaves for an stylish presentation.

Serving Suggestions

Serve heat as a starter, light lunch, or aspect dish.

Pairs nicely with a crisp white wine like Sauvignon Blanc or a mild rosé.

For introduced texture, sprinkle with toasted nuts like walnuts or hazelnuts.

Tips & Variations

Red Wine Caramel: Replace half of the sugar with a dash of crimson wine for a richer, bistro-fashion taste.

Add Nuts: Sprinkle toasted pine nuts or walnuts over the endives before baking.

Herb Variations: Experiment with rosemary or sage instead of thyme.

Make Ahead: Caramelize the endives beforehand of time, refrigerate, and assemble just before baking for convenience.

This recipe makes a stunning, restaurant-style dish that balances bitter, sweet, and creamy flavors. The golden puff pastry, caramelized endives, and high priced burrata integrate to create a really perfect show-stopping appetizer or mild predominant path.