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Endive Roquefort Walnut Tart

Endive Roquefort Walnut Tart

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.

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