Dinner

Tarte Tatin d’Endives à la Burrata Recipe

ByClara Bennett November 28, 2025November 28, 2025

Introduction

This Tarte Tatin Endive et Burrata is a delightful twist on the classic caramelized tart, combining the natural bitterness of endives with the creamy richness of burrata cheese. Perfect for a cozy dinner or a special gathering, this savory tart balances flavors beautifully.

A round tart with a golden, slightly crispy crust as the base layer topped with several caramelized pieces of a light brown vegetable, arranged fan-like across the surface. The caramelized vegetable layers show some darker browned edges and glisten with a shiny finish. There are small green chopped herbs scattered evenly on top. One slice of the tart is slightly lifted by a silver spatula, showing the crust thickness. The tart is on a white plate, all placed on a white marbled texture. Nearby is a white bowl with a spoon inside holding a creamy white sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package frozen puff pastry
6 large endives, halved
2 burratas
6 tablespoons unsalted butter, melted
3 tablespoons granulated sugar
2 tablespoons lemon juice
12 g chopped chives
Flour (for dusting)
Salt
Black pepper

Instructions

Step 1: Preheat your oven to 220°C (430°F). Lightly flour your work surface.
Step 2: Using a floured rolling pin, roll out the puff pastry into a square about 30 cm wide and 0.5 cm thick.
Step 3: Transfer the dough to a baking sheet lined with parchment paper. Chill in the refrigerator until ready to use.
Step 4: Melt the butter in an oven-safe skillet over medium-low heat.
Step 5: Add 2 tablespoons of sugar to the melted butter and stir until the sugar is almost completely dissolved.
Step 6: Add the endives and cook for about 5 minutes, turning occasionally, until they are coated in butter and slightly wilted at the edges. Season with salt and pepper.
Step 7: Place the endives cut-side down in the skillet, cover, and simmer for another 10 minutes until softened and golden.
Step 8: Flip the endives, sprinkle the remaining tablespoon of sugar on the cut side, drizzle with lemon juice, and scatter the chopped chives. Season again with salt and pepper.
Step 9: Cover the endives with the puff pastry, folding the edges down along the sides of the skillet. Prick the surface of the dough all over with a fork.
Step 10: Bake for about 30 minutes until the pastry is puffed and golden.
Step 11: Remove the tart from the oven and let it rest for 5 minutes.
Step 12: Run a knife around the edges of the skillet to loosen the tart. Place a serving plate over the skillet and quickly invert to release the tart. Adjust any endives that have shifted. Slice into triangles and place on plates.
Step 13: Top each slice with burrata, sprinkle with chives, and add a crack of black pepper. Serve warm or at room temperature.

Tips & Variations

Use a sharp knife to halve the endives evenly for uniform cooking.
Swap burrata for fresh mozzarella if you prefer a milder cheese.
Add a drizzle of honey on top before serving for a subtle sweetness contrast.
If you don’t have an oven-safe skillet, transfer the endives to a tart pan before adding the pastry.

Storage

Store any leftovers covered tightly in the refrigerator for up to 2 days. Reheat gently in a low oven to retain the pastry’s crispness. Burrata topping is best added fresh before serving.

How to Serve

A round tart with a golden brown, crispy crust forms the base layer, topped with caramelized, slightly translucent layered pieces of light brown endives arranged like flower petals in a radial pattern. Finely chopped green herbs are sprinkled evenly over the surface, adding small pops of color. One slice is being lifted by a silver serving spatula, showing the soft texture of the tart. The tart sits on a white plate placed on a white marbled surface, with a small black bowl of creamy white sauce and a black spoon visible nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the tart in advance?

You can prepare the endives and puff pastry ahead of time, but it’s best to bake and dress the tart just before serving to keep the pastry flaky and the burrata fresh.