Heirloom Tomato and Gorgonzola Tart

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.

Do not over-mix.

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

Wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 375 F.

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

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.

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.

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 for 35 45 minutes or until the crust is a light golden brown.