Heirloom Tomato and Gorgonzola Tart

1. 1

   To make the crust, add the flour, salt, baking powder and butter to the bowl of a food processor and pulse a few times until the mixture resembles coarse crumbs.

2. 2

   Do not over-mix.

3. 3

   With the machine running, add the ice water through the feed tube until a dough ball forms.

4. 4

   Wrap in plastic and refrigerate for at least one hour.

5. 5

   Preheat the oven to 375 F.

6. 6

   When the dough has chilled, roll it out on a well-floured surface into about a 10 circle.

7. 7

   Drape over and fit it into a 9 tart pan (preferably one with a removable bottom) and move your rolling pin across the fluted top to cut off the excess dough.

8. 8

   Make the filling by combine the Gorgonzola and ricotta cheeses in a bowl and mix together, by hand or with a mixer, until mostly smooth.

9. 9

   Add the milk if needed and season with salt and pepper.

10. 10

    Spread the cheese mixture evenly into the tart shell and top with the tomatoes.

11. 11

    Sprinkle a little salt over the top and bake for 35 45 minutes or until the crust is a light golden brown.

No additional tips available.