1 Remove the damaged leaves and the bitter base from the endives. Thinly slice them. Peel and chop the shallots, brown them in a frying pan with 30 g of butter.
2 Add the endives to the pan, season with salt and pepper. Sprinkle the sugar, pour in the honey and mix. Cover and cook for 20 minutes, stirring regularly (add a little bit of water if necessary).
3 Preheat the oven to 180 °C (th 6). In a bowl, mix the flour with the almond powder, almonds, salt and pepper. Incorporate the butter in pieces and rub between your hands into a shortbread dough. Add the crumbled Roquefort cheese.
4 Butter a baking dish, pour in the pan of endives. Cover them with the Roquefort curable pastry. Bake and cook 20 minutes. Serve as soon as out of the oven