Endive and Roquefort Tartlets
For the dough, mix the pastry flour with salt, egg yolks and chopped butter, and knead to a smooth dough. Divide the dough into quarters and press well into four greased tart molds. Refrigerate the tartlets for about 1 hour.
For the filling, rinse the endives, cut in half lengthwise, cut out the stalk and cut into 1 cm (approximately ½ inch) wide pieces. Blanch the endives in boiling salted water for about 1 minute. Drain, rinse with cold water and drain.
Cut the roquefort cheese into small cubes. Mix the endive pieces with parsley, roquefort cheese cubes, egg and creme fraiche, and season with pepper.
Fill the filling into the prepared tartlets and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes, until golden brown.