Endive Roquefort Walnut Tart:
Put puff pastry on wax paper in a glass tart pan.
Chop in chunks three or four endives (use all the endive except the hard core at the end.) Place the chopped endive into the tart pan.
Crumble a generous handful of Roquefort cheese, sprinkling that on top of the endives.
Add a small but loving handful of chopped walnuts to top of the Roquefort.
Ground black pepper to taste,
Drizzle a dab of olive oil on top.
Bake for 30 minutes or so in a hot oven 220°
When the crust is golden, the endives caramelized and the walnut sweet perfume spills into the kitchen, turn the oven off, let it set inside the oven for fifteen minutes.
I use a convection oven.