Endive Tarte Tatin
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/3 cup ice water
- 2 tablespoons unsalted butter
- 4 medium Belgian endives, halved lengthwise
- Salt and freshly ground pepper
- 1/3 cup fresh orange juice
- In a food processor, pulse the flour and salt.
- Add the butter pieces and pulse to the size of small peas.
- Sprinkle the ice water over the flour mixture and pulse until the pastry starts to come together.
- Scrape the pastry out onto a work surface and knead gently a few times to form a cohesive dough.
- Flatten into a disk, wrap in plastic and refrigerate until thoroughly chilled and firm, about 1 hour.
- Preheat the oven to 350.
- In a 12-inch ovenproof skillet, melt the butter.
- Add the endives, cut sides down, and cook over moderately high heat until sizzling, about 2 minutes.
- Cover the skillet, transfer to the oven and bake for 25 minutes.
- Turn the endives cut sides up and season with salt and pepper.
- Cover and bake for about 20 minutes longer, until very tender.
- Turn the endives cut side down.
- Cook over moderately high heat until browned, 2 minutes.
- Add the orange juice to the skillet and bring to a boil, then remove from the heat.
- Increase the oven temperature to 425.
- On a lightly floured work surface, roll the pastry out to a 12-inch round, about 1/4 inch thick.
- Lay the pastry over the endives in the skillet.
- Trim any overhang.
- Bake in the upper third of the oven for about 35 minutes, until the pastry is richly browned and crisp.
- Set the skillet over high heat and shake gently to loosen the endives.
- Set a large plate upside-down on top of the pan, then carefully invert the tart onto the plate.
- Let cool slightly, then cut into wedges and serve warm.
flour, kosher salt, butter, water, unsalted butter, belgian endives, salt, orange juice
Taken from www.foodandwine.com/recipes/endive-tarte-tatin (may not work)