Preheat the oven to 430°F (220°C). Prepare 750 g endives (head of chicory), but leave raw, rather than blanching. Pour 3 tablespoons olive oil into a frying pan on medium heat. When hot, fry the endive halves for a few minutes on each side until nicely browned. Set aside.
2: Using the same pan, pour in 2 tablespoons olive oil and fry 4 slices smoked ham on both sides. Set aside.
Roll out the puff pastry and line the tin or mould. Spread out the slices of fried ham in the bottom...
5: ...then the endives.
6: Pour in the filling mixture and scatter 50 g grated cheese over the top.
7:
Cook the tart
Bake low in the oven (to make sure the bottom of the tart cooks properly) until the top is browned - about 30 minutes or so. Eat warm or cold with a good green salad and french dressing (vinaigrette), for example.
Remarks
If you would prefer a slightly milder flavour, you can blanch the endives. On the other hand, if you would prefer a stronger flavour, fry the endives and add 2 tablespoonsful of vinegar at the end.