Gorgonzola Tart with Sage

For the Gorgonzola tart with sage, first put the flour in a suitable bowl for the shortcrust pastry, cut the cold butter into small cubes and mix loosely with the flour and half a teaspoon of salt. Quickly rub the flour with the butter between both hands until crumbles form. Crack the egg over the crumble and knead everything into a dough. If it is too dry, add cold water a tablespoon at a time until the dough is still fairly firm but pliable. Form the dough into a ball and let it rest in the refrigerator for an hour, wrapped in plastic wrap.

For the filling, grate the fontina and parmesan, chop the gorgonzola into small cubes. Pit the olives and chop finely. Pluck the sage leaves from the stems and cut into fine strips. Mix all the ingredients in a large bowl with the whipped cream, white wine, eggs, a little freshly grated nutmeg and leave to soak for a while.

Preheat the oven to 180 °C. Roll out the dough on a well-floured surface and carefully place it in the tart pan, pressing it evenly until smooth. Stir the cheese mixture well again and spread it on the dough. Sprinkle with more grated cheese if desired and bake the Gorgonzola Tart with Sage for about 30 minutes until golden brown.

Preparation Tip:

The recipe for the Gorgonzola tart with sage is sufficient for a tart pan with a 26 cm diameter. This tart tastes best lukewarm, but can also be served cold.

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