Nov 4, 2011

Treviso and Gorgonzola Tart

This tart combines delicately flavored treviso with pungent gorgonzola.

Photo: Maxime Lattoni

SERVES 4 - 6

INGREDIENTS

7 1⁄2" × 14 1⁄2" sheet of puff pastry (see recipe for Quick Puff Pastry)
3 tbsp. extra-virgin olive oil
1 clove garlic, peeled and crushed
2 heads treviso
Salt and pepper
3 oz. crumbled gorgonzola

INSTRUCTIONS

1. Put a pizza stone on oven rack set in middle of oven. Preheat oven to 400°. Heat 3 tbsp. extra-virgin olive oil in a large skillet over medium heat, add crushed, peeled garlic clove, and cook until golden, 3-4 minutes.

2. Coarsely chop 2 heads cored treviso, add to oil, and cook over medium-high heat until wilted, 2-3 minutes. Season to taste with salt and freshly ground black pepper.

3. Place a 7 1⁄2" × 14 1⁄2" sheet of puff pastry on a floured inverted baking sheet, prick all over with a fork, then scatter treviso and 3 oz. crumbled gorgonzola on top.

4. Put into freezer for 15 minutes, then loosen pastry from baking sheet with a metal spatula and slide onto pizza stone. Bake until pastry is golden, 18-20 minutes.