This savory tarte tatin is as spectacularly attractive as it is delicious, with endive halves spreading out like the petals on a flower from the center of the round tarte. Highly recommended for a summer day lunch with a light green salad and a glass of riesling--serves four as a main meal, or up to 12 in slender 2" slices.
About 10 ounces of puff pastry
4-5 short fat Belgian endives
1.5 medium red onion, halved and thinly sliced
1 cup grated cheese (something strong but creamy, I used a young gouda)
2 tblsp butter
2 tblsp sugar
salt and pepper
Halve the endives, untrimmed (to not risk them coming apart), and simmer in boiling water for about 7 minutes. Layer the endives in a colandar cut side down to drain.
Roll pastry, cut into about five 6" squares. Scatter about half the cheese between the layers. Roll stacked pastry out to size needed to fit your skillet (or tart pan), allowing a bit extra to overlap the edges for shrinkage.
Now trim the endives, cutting off the bottoms and cutting out a bit of the bitter center stalk so that each half is more flexible for spreading. In the skillet, melt butter then add sugar, salt and pepper. Place endives in pan, butt end to center and press down with the back of a spatula to spread them. Sprinkle the onions over the endives, being sure to fill the spaces between the endives. Put skillet on medium high heat to brown the endives, about five minutes. Let cool, then sprinkle with remaining cheese and top with pastry. Bake at 400 for 20 minutes. Invert hot tart onto board or platter to cut and serve. Best hot, but also good at room temp or lightly reheated.
