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Gorgonzola Tart With White Truffle Honey, Pears & Radicchio - crust

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crust light cream eggs dolce Marscapone chives radicchio honey lemon juice olive oil olive oil white pastry flour salt olive oil walnuts pecorino black pepper water
Viewed: 46 - Published at: 3 years ago

Ingredients

  • Everything but the crust
  • 1.5 cups Light cream
  • 3 Eggs
  • 1/4 pound Gorgonzola dolce
  • 1 cup Marscapone
  • 1 cup Ripe pears (medium dice). Peeled
  • 1 tablespoon Chives
  • 1 cup Shredded radicchio
  • 2 tablespoons Or so White truffle honey
  • 2-3 tablespoons Lemon juice (Meyer if ya got it)
  • 2 tablespoons Olive oil
  • Walnut Olive Oil Crust
  • 2 cups 1 tbs white pastry flour (or 2 cup a/p)
  • 1 teaspoon Fine sea salt
  • 1/4 cup Olive Oil
  • 1/4 cup Chopped toasted walnuts
  • 3 tablespoons Grated pecorino
  • A few healthy grind black pepper
  • 1/2 cup Ice water

Method

  • Heat cream to a bare simmer, whisk in gorgonzola & marscapone until well combined & smooth season with salt & pepper
  • Whisk eggs, temper in cream/cheese mixture slowly then whisk or blend with hand mixer or blender
  • Stir in chives & pour into tart shell
  • Bake 30 minutes in 375 oven, when top starts to set, drizzle on white truffle honey, bake another 15 minutes or so until just set (should quiver slightly)
  • Toss pears in lemon juice and season lightly w salt & pepper
  • Toss raddchio with pears and olive oil
  • Serve tarts warm topped with pears & raddicchio
  • Sift flour & whisk in cheese, walnuts, salt & pepper
  • Pour in oil and blend with a fork, until the mixture resembles coarse meal
  • Slowly add in ice water (you may not need all of it) until the dough comes together in a ball
  • Roll out dough on a well floured table (flour rolling pin as well) until you have a 13" circle (1/4" thick)
  • Lay dough out in 10" Fluted tart pan with removable bottom tart delicately nudging in to the bottom with your knuckles, trim edges
  • Chill for 30 minute
  • Poke a few holes in the bottom with a fork Lay a parchment paper circle (I use the removable bottom as a guide) over the bottom , line with dried beans, pie weights, old rice ... Whatever you have bake in 375 oven for 20 minutes, remove paper & weights bake another 10 min

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