Endive, Stilton & Pear Tart (for MartianIceQueen)

Another recipe with rave reviews. For those who don't want to deal with the puffed pastry, one reviewer recommended baking everything in a small casserole dish, then serving it warm as a spread for crackers. Which is how I might try it. Puffed pastry hates me. So does fillo dough. People didn't really have any other changes, but many recommended that you thoroughly drain the endive.

• 2 tablespoons unsalted butter
• 2 heads Belgian endive, cut crosswise into 1-inch slices
• 1/2 cup chopped shallots
• 1 teaspoon curry powder
• 3 large pears, peeled, cored, coarsely chopped
• 1 tablespoon balsamic vinegar or red wine vinegar
• 1 17 1/4-ounce package frozen puff pastry sheets, thawed (2 sheets)
• 1 large egg, beaten to blend (glaze)
• 1 cup crumbled Stilton cheese
• 3 tablespoons chopped fresh chives

Melt butter in heavy large skillet over medium-high heat. Add endive, shallots and curry; sauté until endive is golden, about 8 minutes. Add pears and vinegar and cook until pears are tender, about 2 minutes. Transfer to bowl and cool.

Preheat oven to 425°F. Place both pastry sheets on lightly floured work surface. Cut one 9-inch round from each pastry sheet. Place 1 round on heavy cookie sheet. Brush pastry with egg. Stir cheese and chives into endive mixture. Arrange endive mixture atop pastry round, leaving 1/2-inch border. Cover with remaining pastry round. Press and crimp edges to seal. Brush tart with egg. Using small sharp knife, cut small hole in center of tart. Freeze 10 minutes.

Bake tart until puffed and golden brown, about 25 minutes. Let tart stand 1 hour before serving.