Chicory tarts with stilton

Puff pastry on the worktop in approx. 10 minutes. Clean bushes of chicory and halve in length. Fry 2 tablespoons of oil in frying pan. Put the chicory on the cutting edge in a pan and bake in a high heat for about 3 minutes. Add any water to cooking fat if it goes too fast. Cut chicory carefully and bake for approx. 3 minutes until browned brown and al dente. Fry on kitchen paper and allow to cool. Sprinkle thyme leaves from twigs. Stilton crumble. Walnuts coarsely chop. In a bowl of mascarpone stir with custard powder and stir in half of thyme, stilton and walnuts. Cover the baking sheet with parchment paper and place slices of puff pastry on top. Puff pastry cover to 1 cm from edges with mascarpone mixture. Place 3 half bushes of chicory on each slice of puff pastry next to each other, with cutting edge pointing upwards. Stir over stilton, walnuts and thyme and sprinkle oil over it.

Preheat the oven to 200 ° C. Cook until golden brown and cooked in the middle of the oven of chicory tarts for about 25-30 minutes. Place chicory tarts on plates. Serve with fried pears.