I've gotten really into belgian endive cooked in butter with a little sugar in it, you let it get hot and put in the endives split in half lenghthwise. They brown very nicely and get a little sweetness (it's like half a tsp of sugar) Then you turn and either bake or finish cooking in the pan with a little thyme. Put in a baking pan and bake with some cheese on top (taleggio, groviera, parmigiano whatever appeals). It's wonderful, the cheese, the bitterness of the endive, the sweetness of the bit of sugar that also makes it caramelize nicely. While doing it I always think of tarte tatin, which i love. I wondered what you think of a savory tarte tatin - maybe with a little liquid added to the endives when they're browned on one side, and turned over, and some cheese on top, then with a brisee crust and baked in the oven, then turned over. What do you guys think? I wonder if it needs something softer in it, or juicier. For sure the crust would have to be thinner. Before i experiment i'd like to hear ideas.