4 to 6 persons
15 cl of milk
70 g of Roquefort
50 g of hazelnuts
Preheat the oven to 180 ° C. Wash the endives, chop the root end off and halve or quarter the heads lengthwise. Brown them lightly in an oiled pan for 15 minutes. Let them drain.
Whisk the egg in a bowl and add the milk and crumbled Roquefort. Add some grated nutmeg and a little salt and pepper. Cover a pie plate with the dough and arrange the endives on the tart base. Pour the roquefort liquid over it and sprinkle the crushed hazelnuts over the pie. Bake at 180 ° C for 35 minutes. Enjoy hot or cold.