Instructions

1. Preheat the oven to 375°F (190°C).
2. On a lightly floured surface, roll out the thawed puff pastry sheet to fit a tart pan (approximately 9 inches). Carefully transfer the pastry to the tart pan and gently press it into the bottom and sides. Trim any excess pastry hanging over the edges.
3. In a skillet over medium heat, pour in the olive oil. Once hot, add the sliced endive and sauté for about 5-7 minutes, or until the endive is softened and begins to caramelize. Season with salt and black pepper to taste.
4. Evenly spread the sautéed endive over the prepared puff pastry base.
5. Sprinkle the crumbled gorgonzola cheese generously over the layer of endive.
6. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper until fully combined and frothy.
7. Carefully pour the egg mixture over the endive and gorgonzola, ensuring an even distribution throughout.
8. Place the tart in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the filling is set.
9. Once baked, remove the tart from the oven and allow it to cool slightly before slicing into wedges.
10. Serve warm or at room temperature, garnished with fresh herbs if desired.