MMMMM----- Recipe via Meal-Master (tm) v8.06

      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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