Gorgonzola Tart with White Truffle Honey, Pears & Radicchio

By • March 12, 2011 • 1 Comments

4 Save


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.
Aliwaks

Serves 6

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
  1. Heat cream to a bare simmer, whisk in gorgonzola & marscapone until well combined & smooth season with salt & pepper
  2. Whisk eggs, temper in cream/cheese mixture slowly then whisk or blend with hand mixer or blender
  3. Stir in chives & pour into tart shell
  4. 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)
  5. Toss pears in lemon juice and season lightly w salt & pepper
  6. Toss raddchio with pears and olive oil
  7. 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
  1. Sift flour & whisk in cheese, walnuts, salt & pepper
  2. Pour in oil and blend with a fork, until the mixture resembles coarse meal
  3. Slowly add in ice water (you may not need all of it) until the dough comes together in a ball
  4. Roll out dough on a well floured table (flour rolling pin as well) until you have a 13" circle (1/4" thick)
  5. Lay dough out in 10" Fluted tart pan with removable bottom tart delicately nudging in to the bottom with your knuckles, trim edges
  6. Chill for 30 minute
  7. 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

Comments (1) Questions (0)

Default-small
Default-small
Photo_squirrel

about 2 years ago LE BEC FIN

I am new to 52 but I have to say that it is recipes like this that make my jaw drop in admiration and excitement for having joined this community of such very talented chefs. thnx so much for this!