Wednesday, July 23, 2014
Heirloom Tomato and Gorgonzola Tart
Most Saturday mornings in summer, you'll find me at our local farmer's market. Yes, Manhattan has farmer's markets and quite a few, in fact. The big, amazing, awesome, I wish I lived across the street one is at Union Square. Four times a week, farmers, growers, bread bakers and cheese makers drive down from the Hudson River Valley to set up their stalls. While I used to have the pleasure of working only two blocks away, it's quite a treck from my upper east side apartment. Fortunately, there's a smaller version of the market just a few blocks from home.
I knew immediately that I'd combine these sweet lovelies with some sharp Gorgonzola cheese and bake them into a simple tart. Alongside a fresh salad, it was an ideal summer evening dinner. Enjoy!
1 Cup all purpose flour
1 Stick unsalted butter, chilled and cut into 1" pieces
1/2 Teaspoon baking powder
1/2 Teaspoon salt
1/4 Cup ice water
3 Tomatoes, sliced thin
1 Cup crumbled Gorgonzola cheese
1 Cup ricotta cheese
1 - 2 Tablespoons milk, if needed
Salt & pepper to taste
To make the filling, combine the Gorgonzola and ricotta cheeses in a bowl and mix together, by hand or with a mixer, until mostly smooth. Add the milk if needed and season with salt and pepper. Spread the cheese mixture evenly into the tart shell and top with the tomatoes. Sprinkle a little salt over the top and bake in a pre-heated 375 degree oven for 35 - 45 minutes or until the crust is a light golden brown. Makes approximately 8 servings.