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Onion, Pancetta and Gorgonzola Tart
1/2 recipe Pie Dough
2 tablespoons olive oil
1/2 cup diced pancetta or bacon
1 cup Onion Puree
2 egg yolks
1/4 cup crumbled Gorgonzola cheese
Serves 6 to 8
Line a round 8-inch fluted tart pan with a removable bottom with the dough and prick the bottom with a fork. Cover the tart shell with plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees. Cut a square of aluminum foil 4 inches larger than the diameter of the pan and line the tart shell, draping it over the edges to keep them from browning too quickly. Weight the foil down with pie weights or dried beans and bake for 15 minutes. Remove the foil and cool completely before filling.
Preheat the oven to 350 degrees. Heat the olive oil in a medium saute pan set on medium-high heat until sizzling, about 2 minutes. Add the pancetta or bacon and cook until crispy brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
Mix together the onion puree and the egg yolks. Pour the filling into the partially baked tart shell and sprinkle with the cooked pancetta and crumbled cheese. With a spatula, gently push the toppings down into the filling. Bake for 35-40 minutes, until the top and crust are browned. Cool for 10-15 minutes. Serve warm or at room temperature.
Wine Suggestion: Pinot Noir
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