Sun-Dried Tomato & Gorgonzola Tart
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The keyword for this delicious tart is balance. The savory, sweet flavor of sun-dried tomato is balanced by tangy crumbles of Gorgonzola. If you're looking for a tasty way to bring something new to the table this holiday, introduce your family and friends to this pastry.
Crust (makes two 9-inch crusts):
- 2 cups flour
- 6 tablespoons cold butter
- 1/4 cup shortening
- Pinch of salt
- Cold water, as needed
- 1 cup whole milk
- 1/3 cup DeLallo Sun-Dried Tomatoes
- 3 eggs
- 1 teaspoon salt
- 1/2 cup grated Cheddar
- 1 cup crumbled Gorgonzola
Preheat oven to 375°F.
In a bowl or food processor, stir together flour and salt, then cut in the chopped butter and shortening. Introduce just enough cold water to form the dough. Pat into two rounds, wrap in plastic and refrigerate at least 15 minutes. (Second dough round can be refrigerated for several days or frozen, tightly sealed, up to 2 months. Thaw for 8 hours before using.)
In a blender, combine milk and sun-dried tomatoes. When tomatoes have been chopped fine, add eggs and salt and blend until smooth.
Roll out tart dough and place in a 9-inch tart pan with removable bottom. Spread grated Cheddar evenly around the pan, then gently pour in the custard. Arrange Gorgonzola crumbles evenly.
Bake for 35 minutes, or until tart is browned and crust begins to pull away from the pan. Cool for 10 minutes on a wire rack before serving.
Serves 6 to 8