ENDIVE TARTE TATIN WITH BURRATA RECIPE - NYT COOKING
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.
Provided by Kay Chun
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- 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 1/8-inch thick. Transfer to a sheet tray and keep refrigerated until ready to use.
- 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.
- 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.
HAM SALAD IN ENDIVE CUPS RECIPE | REE DRUMMOND | FOOD NETWORK
Provided by Ree Drummond : Food Network
Categories appetizer
Total Time 30 minutes
Cook Time 30 minutes
Yield 20 endive cups
Number Of Ingredients 11
Steps:
- Combine the mayonnaise, mustard, hot sauce, dill and pepper in a small bowl and mix until well blended.
- In a medium bowl, mix together the ham, egg, celery and relish. Pour the dressing over and mix to combine.
- To serve, place a spoonful of the ham salad on the wide end of an endive leaf. Garnish with a piece of cheese and some dill.
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