Preparation time: 10-15 minutes
Cooking time: 7 minutes
 

Add a few walnut pieces to your endive and tomato salad. To save time, use frozen spinach.

1. Preheat the oven to 150° C (300° F). Cut 4 nice slices of blue cheese and dice the rest.
2. Cut the brick sheets in half with scissors. Beat the egg yolk in a bowl with a little water and layer the half-sheets of brick together in stacks of three, brushing each surface with the egg yolk mixture.
3. Line tartlets tins with the triple-layers of brick and fill with pie weights (or use dry beans) to prevent them from puffing up.
4. Fold the edges of the pastry outward, but do not trim. Bake for 3-4 minutes. They should firm up but not brown.
5. Remove the tartlet shells from the oven, leaving the oven on. Fill with spinach and top with a slice of blue cheese.
6. Return to the oven for 3 minutes.
7. Trim the bottoms of the endives, slice thinly and place in a bowl. Add the sliced tomatoes and diced blue cheese.
8. In a bowl, combine the red wine vinegar, yogurt and pepper. Spoon the dressing over the salad. Serve the tartlets with the salad.