PRePARATION

Cut into two 3 large "Selection" endives lengthwise after removing the base for one or two centimeters.
Steam them gently (pressure cooker) for about 10 minutes while your oven preheats to 200°.
Spread your puff pastry in a pie plate and top it with a thin layer of tomato coulis.
Salt, pepper and spice with Provence herbs.
Brush the edges of the dough with the beaten egg yolk and cover with the last 4 squares of puff pastry.
Press the edges tightly and weld them with a fork.
Pass all the slippers to egg yolk.
Make a small central fireplace and put them in the oven.