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Author Notes: This tart has 3 inspirations a guy from Queens who taught me about putting salad on pizza, Queen Elizabeth who according to a recipe i read quite enjoys a cold fresh tuna salad atop her quiche and my very favorite late winter salad of bitter greens, salty creamy cheese and juicy pears. I went through a couple of versions (like 4!) I wasn't crazy about them and there's a jar of white truffle honey at work that sits on a shelf literally right in front of my face for 45% of my work week. After a few days of mulling over my tart I looked up and aha! That was the top not the something special that balances out the funk the salt and the bitter.
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
- 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
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
- 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
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)
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