Gorgonzola & Tomato Tart
Growing up my Mom used to make this tart all the time with “Fourme d’Ambert”, which is one of the oldest blue cheese made in France from the Auvergne Region.
My Mom will confirm also, that the cheese need to be added last…. But my tomatoes were too cute to be hidden 🙂
Bon Appétit!
Gorgonzola & Tomato Tart
A simple and flavorful Summery tart that can be eaten year around.
Equipment
Ingredients
- 1 shortcrust pastry (Homemade or Bought)
- 2 tbsp (85 g) garlic powder
- 1 cup (100 g) Gorgonzola Cheese (crumbled)
- 2 Tomatoes
- 2 tbsp Sweet Basil Oil (LINK under Equipment)
Instructions
- Preheat over at 375F/180C.
- Roll the shortcrust pastry on the Roul'Pat®, shape it to the Flexipan® with the help of the Cake Server Knife. Reserve in the refrigerator for about 10min.
- Take the Flexipan® out of the refrigerator, lightly pierce the shortcrust pastry with a fork.
- Over the pastry, sprinkle garlic powder and Gorgonzola.
- On a chopping board slice your tomatoes by gently removing the seeds. and arrange them on your tart.
- Finish by drizzling the sweet basil oil.
- Bake for 40 minutes at 375F/180C. (Every oven heats differently, monitor your tart from 30min).
- Once your tart is out of the oven, let it cool down for about 15min before unmolding. Then, Serve and Enjoy!
YouTube Video
Nutrition
Serving: 8g | Calories: 167kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 372mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
