Roquefort Cheese Flaky Pastry Pie

This recipe seems to be unique to Mademoiselle Ray. I have never found anywhere else precisely this kind of aromatic hot cheese pie, to be cut into oozy wedges at the table and served as an hors d’oeuvre. It could easily be adapted, of course, to be served as individual tartlets, baked in small pans—in the style of the Swiss Ramequins au Fromage. After all, the Swiss border is only a few kilometers from the Auberge. (See discussion;