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

1h

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Cold butter

🧀

30 g

Parmesan cheese

🌽

25 g

Cornstarch

🥚

1

Egg

🥚

1 large yolk

Egg yolk

🧂

2.5 g

Salt

🌿

1 g

Rosemary

🧀

150 g

Gorgonzola

🧀

150 g

Mascarpone

🥛

100 ml

Fresh cream

🍈

300 g

Figs

🍖

100 g

Speck

  1. Weigh
    • 00 flour
    • Parmesan cheese
    • Salt

    Weigh the 00 flour, cornstarch, Parmesan cheese, and salt into a mixing bowl.

  2. Chop
    • fresh rosemary

    Finely chop the fresh rosemary.

  3. Cut
    • unsalted butter

    Cut the cold unsalted butter into small cubes.

  4. Rub
    • unsalted butter
    • 00 flour
    • Salt

    Rub the butter cubes into the dry ingredients until the mixture resembles fine crumbs.

  5. Add
    • whole egg
    • egg yolk
    • fresh rosemary

    Add the whole egg, egg yolk, and chopped rosemary to the crumb mixture.

  6. Mix
    • 00 flour
    • Parmesan cheese

    Mix just until a smooth, cohesive dough forms.

  7. Place

    Place the dough between two sheets of parchment paper.

  8. Roll

    Roll the dough to a 3 mm thickness.

  9. Refrigerate

    Refrigerate the rolled dough for at least 30 minutes.

  10. Preheat

    Preheat the oven to 160°C.

  11. Cut

    Cut two 20 cm dough discs from the chilled dough.

  12. Place

    Place the dough discs on the baking tray lined with parchment paper.

  13. Bake

    Bake the discs at 160°C for 15 minutes.

  14. Cool

    Cool the baked pastry discs completely before filling.

  15. Mash
    • Gorgonzola cheese
    • mascarpone

    Mash the Gorgonzola cheese and mascarpone together until smooth.

  16. Add
    • heavy cream
    • salt

    Add the heavy cream and a pinch of salt to the cheese mixture.

  17. Whip
    • Gorgonzola cheese
    • mascarpone
    • heavy cream

    Whip the filling with the electric hand mixer for 2 to 3 minutes until light and creamy.

  18. Wash
    • fresh figs

    Wash and quarter the fresh figs.

  19. Arrange
    • Gorgonzola cheese
    • mascarpone
    • heavy cream

    Arrange the first pastry disc on a serving plate and pipe or spread over half of the Gorgonzola cream.

  20. Set
    • Gorgonzola cheese
    • mascarpone
    • heavy cream

    Set the second pastry disc on top and cover it with the remaining cream.

  21. Decorate
    • fresh figs
    • speck

    Decorate the tart with the quartered fresh figs and speck.

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

1h

8 servings

🌾

250 g

All-purpose flour

🧈

130 g

Cold butter

🧀

30 g

Parmesan cheese

🌽

25 g

Cornstarch

🥚

1

Egg

🥚

1 large yolk

Egg yolk

🧂

2.5 g

Salt

🌿

1 g

Rosemary

🧀

150 g

Gorgonzola

🧀

150 g

Mascarpone

🥛

100 ml

Fresh cream

🍈

300 g

Figs

🍖

100 g

Speck

Preparation Steps

  1. Step 1/21

    Weigh the 00 flour, cornstarch, Parmesan cheese, and salt into a mixing bowl.

    🌾00 flour
    🌽cornstarch
    🧀Parmesan cheese
    🧂salt
    ⚖️kitchen scale
    🥣mixing bowl

  2. Step 2/21

    Finely chop the fresh rosemary.

    🌿fresh rosemary
    🔪knife
    🪵cutting board

  3. Step 3/21

    Cut the cold unsalted butter into small cubes.

    🧈unsalted butter
    🔪knife
    🪵cutting board

  4. Step 4/21

    Rub the butter cubes into the dry ingredients until the mixture resembles fine crumbs.

    🧈unsalted butter
    🌾00 flour
    🌽cornstarch
    🧀Parmesan cheese
    🧂salt
    🥣mixing bowl
    🥐pastry cutter

  5. Step 5/21

    Add the whole egg, egg yolk, and chopped rosemary to the crumb mixture.

    🥚whole egg
    🥚egg yolk
    🌿fresh rosemary
    🥣mixing bowl

  6. Step 6/21

    Mix just until a smooth, cohesive dough forms.

    🌾00 flour
    🌽cornstarch
    🧀Parmesan cheese
    🧈unsalted butter
    🥚whole egg
    🥚egg yolk
    🧂salt
    🌿fresh rosemary
    🥣mixing bowl

  7. Step 7/21

    Place the dough between two sheets of parchment paper.

    📜parchment paper

  8. Step 8/21

    Roll the dough to a 3 mm thickness.

    🥖rolling pin
    📜parchment paper

  9. Step 9/21

    Refrigerate the rolled dough for at least 30 minutes.

    📜parchment paper

  10. Step 10/21

    Preheat the oven to 160°C.

  11. Step 11/21

    Cut two 20 cm dough discs from the chilled dough.

    20 cm round cutter
    📜parchment paper

  12. Step 12/21

    Place the dough discs on the baking tray lined with parchment paper.

    🍳baking tray
    📜parchment paper

  13. Step 13/21

    Bake the discs at 160°C for 15 minutes.

    🍳baking tray

  14. Step 14/21

    Cool the baked pastry discs completely before filling.

    🍳baking tray

  15. Step 15/21

    Mash the Gorgonzola cheese and mascarpone together until smooth.

    🧀Gorgonzola cheese
    🧀mascarpone
    🥣mixing bowl
    🥄spatula

  16. Step 16/21

    Add the heavy cream and a pinch of salt to the cheese mixture.

    🥛heavy cream
    🧂salt
    🥣mixing bowl

  17. Step 17/21

    Whip the filling with the electric hand mixer for 2 to 3 minutes until light and creamy.

    🧀Gorgonzola cheese
    🧀mascarpone
    🥛heavy cream
    🧂salt
    🥣mixing bowl

  18. Step 18/21

    Wash and quarter the fresh figs.

    🍈fresh figs
    🔪knife
    🪵cutting board

  19. Step 19/21

    Arrange the first pastry disc on a serving plate and pipe or spread over half of the Gorgonzola cream.

    🧀Gorgonzola cheese
    🧀mascarpone
    🥛heavy cream
    🧂salt
    🫙piping bag
    🥄spatula

  20. Step 20/21

    Set the second pastry disc on top and cover it with the remaining cream.

    🧀Gorgonzola cheese
    🧀mascarpone
    🥛heavy cream
    🧂salt
    🫙piping bag
    🥄spatula

  21. Step 21/21

    Decorate the tart with the quartered fresh figs and speck.

    🍈fresh figs
    🍖speck
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Dairy, Grains, Eggs, Seasonings, Meat

Ingredients

All-purpose flour, Cold butter, Parmesan cheese, Cornstarch, Egg, Egg yolk, Salt, Rosemary, Gorgonzola, Mascarpone, Fresh cream, Figs, Speck

Notes

All-purpose flour (00 flour), Cold butter (cubed), Egg (medium), Egg yolk (from a medium egg), Salt (for the pastry, for the cream), Rosemary (finely chopped, to taste), Figs (for filling and decorating, amount not given), Speck (for filling and decorating, amount not given)

Allergens

Milk, Egg

Dietetics

Dietary regimen

to inform

Calories

485 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 30g, Fat: 33g, Saturated fat: 19g, Fiber: 2g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 230mg, Sodium: 690mg, Iron: 1.5mg, Potassium: 270mg

Vitamins

Vitamin A: 250µg, Vitamin B12: 0.8µg, Vitamin C: 1mg, Vitamin K: 5µg

Preparation

Time Information

Preparation

45 minutes

Cooking

15 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

21 steps

Equipments

Utensils

mixing bowl, kitchen scale, knife, cutting board, pastry cutter, rolling pin, parchment paper, 20 cm round cutter, baking tray, spatula, piping bag

Appliances

Refrigerator, Oven, Mixer

Type

Type

Type Of Dish

Main Course, Starter, Appetizer

Occasions

Aperitif, Brunch, Dinner party, Holiday gathering

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Buttery, Crisp, Creamy, Tender, Juicy

Flavors

Salty, Sweet, Tangy, Umami, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because of the dairy filling), fridge : 2 days (Store in an airtight container,Keep at 4°C or below,Add figs and speck shortly before serving for best texture), freezer : 30 days (Freeze unfilled baked pastry discs only,Wrap discs tightly,Do not freeze the assembled tart)