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1
In a food processor, pulse the flour and salt.
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2
Add the butter pieces and pulse to the size of small peas.
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3
Sprinkle the ice water over the flour mixture and pulse until the pastry starts to come together.
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4
Scrape the pastry out onto a work surface and knead gently a few times to form a cohesive dough.
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5
Flatten into a disk, wrap in plastic and refrigerate until thoroughly chilled and firm, about 1 hour.
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6
Preheat the oven to 350.
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7
In a 12-inch ovenproof skillet, melt the butter.
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8
Add the endives, cut sides down, and cook over moderately high heat until sizzling, about 2 minutes.
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9
Cover the skillet, transfer to the oven and bake for 25 minutes.
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10
Turn the endives cut sides up and season with salt and pepper.
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11
Cover and bake for about 20 minutes longer, until very tender.
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12
Turn the endives cut side down.
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13
Cook over moderately high heat until browned, 2 minutes.
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14
Add the orange juice to the skillet and bring to a boil, then remove from the heat.
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15
Increase the oven temperature to 425.
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16
On a lightly floured work surface, roll the pastry out to a 12-inch round, about 1/4 inch thick.
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17
Lay the pastry over the endives in the skillet.
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18
Trim any overhang.
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19
Bake in the upper third of the oven for about 35 minutes, until the pastry is richly browned and crisp.
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20
Set the skillet over high heat and shake gently to loosen the endives.
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21
Set a large plate upside-down on top of the pan, then carefully invert the tart onto the plate.
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22
Let cool slightly, then cut into wedges and serve warm.
