Gorgonzola Kale Brioche Tart (Savory Tart Recipe)
I usually make savory tarts with a pâte brisée (which is the classic pastry crust) or pâte sablée (crumbly, shortbread savory crust). But this time, since I prepared a tart with a very pungent filling with the use of gorgonzola, I wanted to soften the flavors with brioche crust.
To keep things somewhat "light", I added little dollops of kale pesto to the top of the tart. Healthy, you ask? Maybe not, but at least we got to eat a nice portion of greens at the same time!
Yields: 6 servings1 ¼-ounce package dry active yeast
⅓ cup milk, warm
2 tablespoons unsalted butter
1½ cups all-purpose flour
¼ teaspoon salt
6 ounces gorgonzola cheese, crumbled
2 teaspoons caraway seeds, freshly ground
2 teaspoons combined thyme, marjoram, coriander, celery seeds, freshly ground
1 tablespoon fresh basil, finely snipped
1⅓ cups heavy cream
¼ teaspoon black pepper, freshly ground
¼ cup kale walnut pesto (recipe follows)
Preheat the oven to 375°F.
For the brioche tart shell:
In a bowl, melt the butter in the warm milk. Once the butter is melted, add the dry active yeast and stir until well combined. Let sit for 15 minutes.
Place the flour in a large mixing bowl. Create a well in the center, then pour in the milk. Add 1 egg and salt. Knead the dough until smooth. Form a dough ball. Grease the mixing bowl with oil or a bit of butter, then let the dough ball rest for 1 hour, covered with a kitchen towel.
Roll the dough into a (13" x 9") rectangle. Place the dough in a non-stick rectangular (12" x 8") tart mold, lined with parchment paper; following the shape of the mold, crimp the dough against the edge. Leave a little excess above the edge because the dough will settle a bit in the oven. Prick the dough with a fork. Cover with a kitchen towl and let rise for 10 minutes while you prepare the cheese filling.
Making the filling:
In another mixing bowl, crack the remaining 2 eggs. Add the seasonings, fresh basil and pepper. Beat the eggs, then add the cream. Mix well.
Fill the tart shell with the filling. Top with the crumbled gorgonzola cheese. Finish with little dollops of kale pesto. Bake at 375°F for 5 minutes; reduce the temperature to 350°F and continue baking for 25 minutes.
Remove from the oven and allow to rest for at least 10 minutes.
Cut, crooswise, into 6 servings. Serve warm or at room temperature with a green salad.
This time I used store-bought Pillsbury crescent rolls as the pie crust.
For the kale pesto: In a blender, combine 3 cups baby kale, 1 clove garlic, ¼ cup shaved Pecorino cheese, ¼ cup coarsely chopped walnuts, ½ cup olive oil. Blend until smooth. Drizzle with the juice of half a lemon. Season with salt and pepper.
For the ground seasoning, place the herbs and seeds into a mortar and pestle and grind into a fine powder.
Published By: on August 4, 2014.