• Preheat oven at 350F/180C.

HERB CRUST PASTRY

• In a mixing bowl, whisk together flour, baking powder and corn starch.
• Add the greek yogurt, egg, fine herbs and salt, mix until smooth.
• Then, shape the dough into a tight ball. Set aside while preparing the tart filling.
• Once, the tart filling is prepared, roll the herb crust pastry on the Roul'Pat®, shape it to the Flexipan® with the help of the Cake Server Knife.

TART FILLING

• Wash your tomatoes under cold water and towel dry. Then, slice them in halves carefully removing the seeds without digging too much into the flesh.
• Place both gorgonzola and mascarpone in a small sauce pan and heat on low/medium until almost melted for about 5 minutes (+/-)
• Pour the gorgonzola mascarpone mixture in the Flexipan®. Sprinkle the onion powder over it, and add the tomatoes (face down).
• Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your tart from 25min)
• Once your tart is out of the oven, let it cool down for about 15min before unmolding. Then, Serve and Enjoy!