Treviso and Gorgonzola Tart

Treviso and Gorgonzola Tart

Treviso and Gorgonzola Tart

Delicately flavored treviso is combined with pungent gorgonzola and baked atop pillowy puff pastry.Maxime Lattoni

This tart combines delicately flavored treviso with pungent gorgonzola.

Treviso and Gorgonzola Tart
This tart combines delicately flavored treviso with pungent gorgonzola.
Yield: 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 extra-virgin olive oil
  • 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.