Endive Tarte Tatin With Burrata Recipe (2024)

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.

Can the sugar be omitted?

I used glutenfree pastry sheets. Added radicchio as well. Used a pinch of sugar and will omit next time. Veggies are caramelized and do not need extra sweetness in my opinion. I think cast iron pan helped a lot with caramelizing, did not cook veggies as long as suggested in skillet. Didn't have chives at home, used parsley instead. Finished with an egg wash right before putting in oven. Followed instructions on GeeFree pastry sheets - cook at 375 for 27 minutes. Turned out lovely and golden!

Will be making this to enjoy with co*cktails prior to Thanksgiving dinner <3

Carmelized endives then arranged on rolled out puff pastry and baked on a parchment lined sheetpan. The 'flip" is unnecessary and I have serious doubts the endive came out as symmetrical and even in that photo with a flip...

One of the highlights to my Thanksgiving meal this year. The flavors were wonderful, and the cheese added a nice balance. Someone asked about removing the sugar, I would not do that as otherwise it might be a bit bitter. It doesn’t make it overly sweet. A keeper for appetizers for sure!

I just made this today and it turned out beautifully. Tasted great, and served with champagne.

Just fantastic. The slight bitterness of the endive cuts through the richness of butter. Added shallots as I forgot chives. Finally discovered frozen puff pastry! I’ve avoided recipes because I always thought I “should” make myself but never had time. Dufour brand was great. I have a copper pan for apple tarte tatin which I’ll be making for Xmas — very handy for an easy flip, has little handles!

One of my most favorite and utterly surprising recipes.

This is an elegant accompaniment to a pork, beef or poultry roast. I skip the burrata, as the dish is plenty rich and flavorful without it.

Noticed that many comments question the addition of sugar in this recipe. I'm Belgian and, although never really cared for braised Belgian endives, they were always made with sugar in them. In the case of just braising them, I assume sugar was added to counter the pungent bitterness of cooked endives. And this recipe picks up the tradition to have it taste like the traditional dish.

I followed the instructions precisely, however the endives did not caramelise as nicely as in the image and I believe this affected the flavour. Perhaps longer stove top cooking would have been better. I liked it but it did not measure up to the one I remember having in the Belgian countryside a few years back.

So this was delish.Melt in your mouth gorgeous. Not too sweet, just right. I added a red onion and vegan pancetta. Used vegan margarine and puff pastry. Simplified the stovetop steps similar to suggestions in other comments. Turned out onto plate perfectly from cast iron. Will definitely make again.

Really delicious and much easier to make than I thought it would be. I served it with the Burrata which was fine, but, I think, not really necessary.

The flip is easy. Please don’t let it scare you off this recipe.

Very good!!

OK, you're supposed to roll the puff pastry out in a square, but then you place it into a round skillet. What am I missing here with this square-peg-into-a-round-hole thing? Do you cut the corners of the pastry off and then drape it over the endive? Seems like it needs to be rolled out into a circle.

Used truffled burrata for this, flip was FINE as any upside-down cake can be, came out fantastico. And, you can skip the tiny sugar, but it is better with it.

Mine just went into the oven. There was a LOT of liquid in the pan after uncovering it. We'll see how that works out. I guess my endives were extra large, as they would not all fit in any configuration in a 12" Lodge cast iron skillet.

Can someone clarify if the type of Endive to be used in this recipe is Belgian or another type?The photo looks as if Belgian was used, though the ingredient list does not specify.

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!

Very good. Although before topping with the dough I removed some of the liquid in the pan, my tart was browned outside but too soft and gushy inside. Not like the photo at all.

Couple of questions on this:1) I get that ready made packs tend to be square but why make the rolled pastry square? My frying pans (skillets) are round. 2) Step 2 - "Top endive with the pastry, tucking the edges into the sides of the skillet" I'm assuming that inside the skillet and not outside - again if the pastry is square there is too much where the corners get tucked in unless trimmed.I used a mix of green and red (radicchio) chicory. Used only 1 tspn sugar and then 2 of honey