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Make the pastry by whisking together the flour, salt, and herbes de Provence. Work in the butter until it resembles coarse breadcrumbs.
Whisk together the egg yolk and 3 tbsp of iced water, then work it into the flour mixture to form a dough. Wrap in clingfilm and refrigerate for at least an hour.
Trim the ends of the endives and cut each in half lengthways. Fry in half of the butter until browned, then cover and cook until tender.
Prepare the pears by peeling, quartering, and tossing in lemon juice. Fry in the remaining butter until browned.
Preheat the oven to 200C/180C Fan/Gas 6. Toss the hazelnuts in honey and bake until toasted.
Butter a tatin pan and arrange the endives and pears in it. Pour over the buttery juices.
Roll out the pastry and drape it over the fruit, tucking the edges in. Pierce with a fork.
Bake for 30-35 minutes until golden brown. Let it stand for 5 minutes, then invert onto a plate.
Chop the hazelnuts and scatter over the tart, then crumble on the cheese.