Serve the endive tart as is or dollop with crème fraîche or fresh soft goat cheese alongside a green leaf salad tossed in a zingy vinaigrette. Alternatively, use your favorite pie crust recipe. I usually buy several boxes to keep on hand in the freezer. For store-bought, Natural Pantry in Anchorage often carries Dufour all-butter pastry in the freezer section. If you’re into making your own rough puff, have at it. As for the flip, gather all your muster to carefully and quickly turn the tart over. You might want to try the savory version first, maybe even add some sliced onion with the endive, which is more forgiving as it releases less liquid than juicy fruit. It takes a few times making this to perfect both the amount of liquid and the flip. Make sure to use a heavy-bottomed ovenproof skillet with high sides, about 2 inches. It helps to drain any excess liquid from the fruit before flipping it out. As for sweeter versions, note that peaches and other summer fruit will have more juice and liquid compared to vegetables, i.e., endive and onion, so take care to use ripe but firm peaches - they’ll retain their shape better - and to allow time to reduce the liquid and caramel in order to avoid the dreaded soggy bottom. Look for blemish-free spears of endive with tightly packed leaves that aren’t too water-logged. For a savory version, I love the bitterness of Belgian endive against the buttery, flaky pastry that caramelizes with just a bit of sugar and citrus. Named after the Tatin sisters of Orléans, who accidentally flipped their intended dessert and served it to great applause, turning it into a legendary triumph.

I’ve been riffing on this classic French apple tarte Tatin for years.

An endive tart (left) and peach tart can be made using a similar method.

Peach tarte tatin