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1
In a mixing bowl, combine the sugar, flour, and salt. Add the butter and mix with a pastry cutter or two knives until it resembles large crumbs. Add the egg and mix with a fork until it forms a mass. Shape into a disk and cover with plastic wrap. Refrigerate for 2 hours.
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2
Meanwhile, prepare the filling: Fill the bottom of a steamer with 1 1/2 inches of water, place over high heat, and bring to a boil. Add the endives and steam until just tender, about 20 minutes depending on the size. Transfer to a colander and allow to drain for 20 minutes.
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3
Place a 9 1/2-inch flameproof baking dish or cast-iron skillet over medium heat. Melt the butter and add the sugar, stirring until dissolved. Reduce the heat to low and add the endives in a circular pattern, tips meeting in the center, or other attractive pattern (which will be visible when the tart is finished).
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4
Allow the endives to cook over low heat until the liquid is reduced to a caramel on the bottom of the dish and the endives are golden brown (but not burned) on the underside, 45 minutes to 1 hour. Meanwhile, preheat the oven to 350u00b0F.
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5
When the endives are cooked, remove the pan from the heat. Cover the endives evenly with slices of Epoisses. Remove the dough from the refrigerator and roll out into a circle large enough to cover and slightly overhang the top of the pan. Place the dough on top of the Epoisses; do not try to adjust it once placed.
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6
Trim the excess dough from the sides. Perforate in a few places with a sharp knife and bake until the dough is golden brown, 20 to 30 minutes. Remove from the oven. Place a large plate on top of the pan. Invert, gently removing the pan. Serve hot or warm.
