Tomato Gorgonzola Tart

 

A CHAMPION’S BRUNCH!

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Personally, my tummy can never have its fill of roasted tomatoes, especially those of the heirloom persuasion.  This tart may seem more like a margarita pizza because of its impressive diameter, but where’s the harm in an abundance of tomatoes.  I actually used a pizza pan and just rolled the edges up because, honestly, a regular tart pan would just feel too restrictive. 🙂

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Tomato Gorgonzola Tart
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A lush garden of sliced tomatoes on a salty pesto, whole wheat crust, makes for a perfect sunday brunch!
Servings Prep Time
1- 16" tart/pie 25 minutes
Cook Time Passive Time
35 minutes 20 minutes
Servings Prep Time
1- 16" tart/pie 25 minutes
Cook Time Passive Time
35 minutes 20 minutes
Tomato Gorgonzola Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A lush garden of sliced tomatoes on a salty pesto, whole wheat crust, makes for a perfect sunday brunch!
Servings Prep Time
1- 16" tart/pie 25 minutes
Cook Time Passive Time
35 minutes 20 minutes
Servings Prep Time
1- 16" tart/pie 25 minutes
Cook Time Passive Time
35 minutes 20 minutes
Ingredients
Whole Wheat Pesto Crust
Filling
Servings: 16" tart/pie
Instructions
  1. Measure out the flour, and put it into a food processor. Add the chives, the pesto and the salt. Mix it together until it's fully combined.
  2. Dice the butter into small pieces, and add it into the processor. Pulse it together until the butter is about the size of peas. Don't over mix.
  3. Add in the ice water, one tablespoon at a time, continuing to pulse just until the dough comes together into a ball. You may not need all the water.
  4. Wrap the dough in Saran Wrap and refrigerate for at least 20 minutes. Pull the fridge from the fridge and roll out onto a floured surface until it's about 1/8' in thickness. Place the dough on a pizza pan, and roll the edges up at least 1 inch. Or if you'd just like to use a tart pan, you will have some extra dough which you can use to make crackers or another tart!
  5. Spread the tomatoes over the crust, and crumble the cheese all around. Place it in a 400 degree F oven, until the crusts' edges get brown, and the tomatoes soften and brown (approx 25 minutes)
  6. While the tart is cooking, beat together the ingredients for the filling (the eggs, half and half, chives, and pepper).
  7. Remove the tart from the oven when it's ready, and pour the egg mixture over the entire tart careful not to spill. Place it back in the oven for another 10-12 minutes or until the egg is completely cooked through.
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