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
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Ingredients
- Everything but the crust
-
1.5 cups
Light cream
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3
Eggs
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1/4 pound
Gorgonzola dolce
-
1 cup
Marscapone
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1 cup
Ripe pears (medium dice). Peeled
-
1 tablespoon
Chives
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1 cup
Shredded radicchio
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2 tablespoons
Or so White truffle honey
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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
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3 tablespoons
Grated pecorino
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A few healthy grind black pepper
-
1/2 cup
Ice water
Directions
- Everything but the crust
-
Heat cream to a bare simmer, whisk in gorgonzola & marscapone until well combined & smooth season with salt & pepper
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Whisk eggs, temper in cream/cheese mixture slowly then whisk or blend with hand mixer or blender
-
Stir in chives & pour into tart shell
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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)
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Toss pears in lemon juice and season lightly w salt & pepper
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Toss raddchio with pears and olive oil
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Serve tarts warm topped with pears & raddicchio
- Walnut Olive Oil Crust
-
Sift flour & whisk in cheese, walnuts, salt & pepper
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Pour in oil and blend with a fork, until the mixture resembles coarse meal
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Slowly add in ice water (you may not need all of it) until the dough comes together in a ball
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Roll out dough on a well floured table (flour rolling pin as well) until you have a 13" circle (1/4" thick)
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Lay dough out in 10" Fluted tart pan with removable bottom tart delicately nudging in to the bottom with your knuckles, trim edges
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Chill for 30 minute
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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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