Caramelized Endive And Onion Tarte Tatin

• all-purpose flour, for dusting
• 1 (8 1/2 ounce) sheet premade puff pastry
• 2 ounces unsalted butter
• 1 onion, finely sliced
• 1 ounce superfine sugar
• 4 sprigs fresh thyme, leaves picked
• 4 -5 endive, ends trimmed, halved lengthways
• 3 ounces soft fresh goat cheese, crumbled, plus extra to serve

1. Preheat the oven to 400u0b0F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
2. Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
3. Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized.
4. Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions.
5. Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.

flour, pastry, butter, onion, sugar, thyme, endive, goat cheese

Taken from www.food.com/recipe/caramelized-endive-and-onion-tarte-tatin-416973 (may not work)