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Tarte Tatin d’Endives à la Burrata Recipe

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★★★★★

5 from 57 reviews

This Tarte Tatin Endive et Burrata is a sophisticated French savory tart featuring caramelized endives cooked in butter and sugar, topped with creamy burrata cheese. The dish combines the sweetness of caramelized endives with tangy lemon juice and fresh herbs, all embraced by a crispy golden puff pastry crust. Perfect as a warm appetizer or elegant main course, it is both comforting and refined.

Ingredients

Scale

Pastry

  • 1 paquet de pâte feuilletée surgelée (frozen puff pastry)
  • Farine (flour) for dusting
  • Sel (salt)
  • Poivre (pepper)

Filling

  • 6 grosses endives coupées en 2 (6 large endives, halved)
  • 2 burratas
  • 6 cuillères à soupe de beurre doux fondu (6 tbsp unsalted butter, melted)
  • 3 cuillères à soupe de sucre en poudre (3 tbsp granulated sugar)
  • 2 cuillères à soupe de jus de citron (2 tbsp lemon juice)
  • 12 g de ciboulette hachée (12 g chopped chives)

Instructions

  1. Preheat oven: Preheat your oven to 220°C (428°F). Lightly flour your work surface to prepare for rolling the pastry.
  2. Roll out the pastry: Using a floured rolling pin, roll the puff pastry dough into a square about 30 cm wide and 0.5 cm thick.
  3. Prepare pastry for baking: Transfer the rolled pastry onto a baking sheet lined with parchment paper. Chill it in the refrigerator until needed.
  4. Start caramelizing the endives: Melt the butter in an ovenproof skillet over medium-low heat.
  5. Add sugar to butter: Stir in 2 tablespoons of sugar and mix until almost fully dissolved.
  6. Cook endives initially: Add the halved endives and cook for about 5 minutes, turning occasionally, until coated in butter and beginning to wilt at the edges. Season with salt and pepper.
  7. Simmer endives covered: Place the endives cut side down, cover the pan, and let them cook for an additional 10 minutes until softened and nicely golden.
  8. Finish caramelization & flavoring: Flip the endives, sprinkle the remaining sugar on the cut sides, drizzle lemon juice, scatter chopped chives, and season again with salt and pepper.
  9. Assemble the tart: Cover the caramelized endives with the chilled pastry, folding the edges down around the skillet sides. Prick the dough all over with a fork.
  10. Bake the tart: Bake in the preheated oven for approximately 30 minutes until the pastry is puffed and golden brown.
  11. Rest the tart: Remove the tart from the oven and let it rest for 5 minutes.
  12. Unmold and serve: Run a knife around the edges to loosen the pastry, then place a serving plate over the skillet and invert quickly to release the tart. Adjust any displaced endives, cut into triangular slices, and serve topped with burrata, more chopped chives, and a grind of pepper. Serve warm or at room temperature.

Notes

  • Use an ovenproof skillet or pan to cook the endives so it can go directly into the oven for baking the tart.
  • If burrata is unavailable, fresh mozzarella can be used as a substitute, though burrata provides a creamier texture.
  • Chilling the rolled pastry before baking helps it puff up nicely and prevents shrinking.
  • The tart can be served warm or at room temperature, making it suitable for entertaining.
  • Adjust sweetness by varying the amount of sugar based on your preference for caramelization.

Keywords: Tarte Tatin, Endive Tart, Burrata, French Tart, Savory Pastry, Caramelized Endives, Puff Pastry Dish

Find it online: https://kitchenbyclara.com/tarte-tatin-dendives-a-la-burrata-recipe/