This recipe is meant for a 9.5-inch (24 cm) tart pan.

Preheat the oven to 390°F (200°C).

In a pot, melt the butter over medium-high heat.

When the butter is bubbling nicely, add the flour all at once. Using a whisk, stir vigorously.

Lower the heat to medium intensity.

Add the milk and whisk continuously until the sauce has thickened about 5 minutes.

Remove from the stove. Add the pepper, the cubes of blue cheese and stir well until the cheese melts.

Let it cool for 5 minutes.

In the meantime, crack the eggs and separate the whites from the yolks.

Add the egg yolks to the bleu cheese mixture and whisk until combined.

Beat the egg whites until they form peaks.

With a rubber spatula, gently fold the egg whites into the bleu cheese mixture.

In a 24 cm (9.5 inches) parchment-lined tart pan, line the all-butter puff pastry.

Pour the bleu cheese mixture in and fold the puff pastry edges.

Bake for 30 minutes until golden and risen (the filling will rise similar to a soufflé).

Enjoy warm with a glass of chilled off-dry Chenin wine!