• New Year's Party - 14

    From Dave Drum@1:3634/12 to All on Sun Dec 25 18:40:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Endive Tarte Tatin With Burrata
    Categories: Pastry, Greens, Cheese, Citrus
    Yield: 7 servings

    A-P flour; for surfaces
    14 oz Pkg puff pastry; thawed
    6 tb Unsalted butter
    3 tb Sugar
    6 lg Endive (1.5 pounds); halved
    - longway through the core
    Salt & black pepper
    2 tb Lemon juice
    1/4 c Chopped chives; more for
    - garnish
    2 (8 oz ea) balls burrata
    - cheese

    Set oven @ 425 degrees.

    On a lightly floured work surface and using a floured
    rolling pin, roll out pastry to a 12-inch square about
    1/8" thick. Transfer to a sheet tray and keep
    refrigerated until ready to use.

    In a 12" high-sided ovenproof skillet, melt butter over
    medium-low. Add 2 tablespoons of the sugar and stir
    until mostly dissolved. Add endive, season with salt and
    pepper, and cook, turning occasionally, until coated in
    the butter and wilted along the edges, 5 minutes.
    Arrange endive cut side down, cover and cook until
    softened and golden, 10 minutes longer. Carefully flip
    over endive, sprinkle the cut side with the remaining 1
    tablespoon sugar, then turn over again so they are cut
    side down in a single layer. Drizzle over lemon juice,
    scatter over chives and season with salt and pepper. Top
    endive with the pastry, tucking the edges into the sides
    of the skillet. Prick pastry all over with a fork.

    Bake until pastry is puffed and deeply golden, about 30
    minutes. Remove from oven and let stand for 5 minutes.
    Run a knife along the edge of the pastry to loosen it
    from the pan. Place a serving plate over the pan. Using
    oven mitts, grip the plate and pan tightly together and
    swiftly flip over. Gently lift away the skillet and
    replace any endive that may have moved out of place.

    Cut tart into wedges and transfer to plates. Top each
    piece with some burrata, and garnish with chives and
    black pepper. Serve warm or at room temperature.

    By: Kay Chun

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: 6 to 8 servings

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