Savory Shortcrust Tart with Gorgonzola Cream, Figs and Speck by @cakeofgina_

1h

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Butter

🧀

30 g

Parmesan

🌽

25 g

Cornstarch

🥚

1

Egg

🥚

1

Egg yolk

🧂

0.5 tsp

Salt

🌿

Rosemary

🧀

150 g

Gorgonzola

🧀

150 g

Mascarpone

🥛

100 ml

Fresh cream

🍈

Fresh figs

🍖

Speck

  1. Mix
    • All-purpose flour
    • Parmesan
    • Butter

    Mix the flour, cornstarch and parmesan, then rub in the cold butter until sandy.

  2. Add
    • Rosemary
    • Salt
    • Egg

    Add the rosemary, salt and eggs and bring together into a smooth dough.

  3. Roll

    Roll the dough between two sheets of parchment paper to a thickness of 3mm.

  4. Rest

    Let the dough rest for at least half an hour.

  5. Cut

    Cut out two discs using a 20cm diameter mold.

  6. Cut

    Cut out the center of the discs.

  7. Bake

    Bake for about 15 minutes at 160 degrees.

  8. Mix
    • Gorgonzola
    • Mascarpone
    • Fresh cream

    For the cream, mix the gorgonzola with the mascarpone to soften them and make them creamy.

  9. Add
    • Fresh cream

    Add the cream and whip for 2-3 minutes with a stand mixer or hand whisk.

  10. Add
    • Salt

    Add a pinch of salt.

  11. Fill
    • Fresh figs
    • Speck
    • Fresh cream

    Fill the shortcrust discs with the gorgonzola cream and finish with fig wedges and slices of speck.

Savory Shortcrust Tart with Gorgonzola Cream, Figs and Speck by @cakeofgina_

1h

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Butter

🧀

30 g

Parmesan

🌽

25 g

Cornstarch

🥚

1

Egg

🥚

1

Egg yolk

🧂

0.5 tsp

Salt

🌿

Rosemary

🧀

150 g

Gorgonzola

🧀

150 g

Mascarpone

🥛

100 ml

Fresh cream

🍈

Fresh figs

🍖

Speck

Preparation Steps

  1. Step 1/11

    Mix the flour, cornstarch and parmesan, then rub in the cold butter until sandy.

    🌾All-purpose flour
    🌽Cornstarch
    🧀Parmesan
    🧈Butter
    🥣Mixing bowl

  2. Step 2/11

    Add the rosemary, salt and eggs and bring together into a smooth dough.

    🌿Rosemary
    🧂Salt
    🥚Egg
    🥚Egg yolk
    🥣Mixing bowl

  3. Step 3/11

    Roll the dough between two sheets of parchment paper to a thickness of 3mm.

    🥖Rolling pin
    📜Parchment paper

  4. Step 4/11

    Let the dough rest for at least half an hour.

  5. Step 5/11

    Cut out two discs using a 20cm diameter mold.

    Round mold

  6. Step 6/11

    Cut out the center of the discs.

    Round mold

  7. Step 7/11

    Bake for about 15 minutes at 160 degrees.

    🍳Baking tray

  8. Step 8/11

    For the cream, mix the gorgonzola with the mascarpone to soften them and make them creamy.

    🧀Gorgonzola
    🧀Mascarpone
    🥣Mixing bowl

  9. Step 9/11

    Add the cream and whip for 2-3 minutes with a stand mixer or hand whisk.

    🥛Fresh cream
    🥄Whisk

  10. Step 10/11

    Add a pinch of salt.

    🧂Salt

  11. Step 11/11

    Fill the shortcrust discs with the gorgonzola cream and finish with fig wedges and slices of speck.

    🍈Fresh figs
    🍖Speck

Composition

Ingredients

Types

Grains, Dairy, Starch, Eggs, Spices, Herbs, Fruits, Meat

Ingredients

All-purpose flour, Butter, Parmesan, Cornstarch, Egg, Egg yolk, Salt, Rosemary, Gorgonzola, Mascarpone, Fresh cream, Fresh figs, Speck

Notes

All-purpose flour (type 00 flour, for the shortcrust), Butter (cold, cubed), Parmesan (for the shortcrust), Egg (medium), Salt (for the shortcrust, for the gorgonzola cream), Rosemary (finely chopped, to taste), Gorgonzola (for the cream), Mascarpone (for the cream), Fresh cream (for the cream), Fresh figs (for filling and decoration, cut into wedges, no amount given), Speck (for filling and decoration, sliced, no amount given)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, soy-free, Sugar-Free

Calories

420 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 25g, Fat: 31g, Fiber: 1.5g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Sodium: 480mg, Potassium: 180mg, Phosphorus: 140mg

Vitamins

Vitamin A: 320mcg, Vitamin K: 8mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

45 minutes

Cooking

15 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Rolling pin, Parchment paper, Round mold, Whisk, Baking tray

Appliances

Oven, Stand mixer

Type

Type

Type Of Dish

Snack, Starter

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

to inform

Geographic

Italy, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated : 1-2 days (store in an airtight container,keep chilled due to dairy filling,best eaten fresh as the crust will soften over time), unbaked shortcrust dough : up to 2 days (wrapped in plastic, refrigerated, before baking)