recipe idea, belgian endive "tarte tatin"

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. 

mmm,. toasted walnuts and gorgonzola. yes. 

My doubts were that it would be too dry - the tarte tatin has apples that let out a lot of juice and wet the brisee. 

One night i have some more time than usual to cook I'll try it but would like to hear your results if you do it first.

thanks

Well I tried it.  I put some butter and sugar (a heaping tbsp) and a little vinegar in a heavy cast iron pan and let it begin to caramelize then added the halved endive.  i let them brown a little, covered it to let them cook a little, then i uncovered, turned them and let the juice that was released cook down and recaramelize, adding salt, pepper and a little thyme. I grated some gruyere cheese on top.   I made a really quick brisee, with salt and a touch of sugar and an egg, and smashed it between my hands to flatten (I was doing a very quick dinner after a long day) and laid the pieces on top. Baked in oven till done.

I liked it.  I especially liked how the cheese melted into the caramel and became chewy and set off the bitterness of the endive.  Not a bad idea but it. probably needs a little more work.  I think i need something to make it juicier.