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Bacon, Onion and Gorgonzola Torte
Tortino Gustoso al Gorgonzola
1 cup diced bacon or Pancetta, browned
6 tablespoons olive oil
5 garlic cloves, thinly sliced
2 onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup Marsala or white wine
1 cup chicken or beef broth
4 egg yolks
1/2 cup crumbled Gorgonzola or Blue cheese
Preheat oven 375 degrees. Make pastry and roll out on a lightly floured surface into a 12-inch circle. Place into an 11-inch tart pan with a removable bottom and trim off the excess. Prick the pie pastry with a fork. Line the inside and the edges of the pastry shell with foil and fill with dry beans and bake in the oven for 15 to 18 minutes. Take it out of the oven. Remove the foil and beans and let it cool.
In a sauté pan, cook the olive oil and garlic over medium-low heat for 3 minutes. Add the onions, salt, red pepper flakes and cook until the onions start to brown 7-8 minutes. Increase the heat to high, add the Marsala and cook stirring well until it reduces by two-thirds, about 4-5 minutes. Add the broth bring to a boil, reduce to simmer and cook for 20-25 minutes until most of the liquid has reduced. Place the onion mixture into a food processor and process into a cream. Set aside to cool.
Beat the egg yolks until thick. Fold in the cooled creamed onions, the Pancetta or bacon and the crumbled cheese. Pour this filling into the pie shell and bake in a 375-degree oven for 25 to 30 minutes. Cool for 15 minutes serve warm or at room temperature.
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