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Gorgonzola, broccolini and walnut tart with pear relish
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Prep Time:
80 minutes
Cook Time:
45 minutes
Total Time:
125 minutes
Impressive make-ahead veggie, walnut, and gorgonzola tart for entertaining.
Ingredients:
  • 225g (1 1/2 cups) plain flour
  • 40g (1/2 cup) finely grated parmesan
  • 1.20 gm table salt
  • 150g butter, chilled, finely chopped
  • 2-10.00 gm chilled water
  • 9.20 gm extra virgin olive oil
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 1 cinnamon stick
  • 1 tsp mustard seeds
  • 60ml (1/4 cup) red wine vinegar
  • 55g (1/4 cup, firmly packed) brown sugar
  • 2 large firm pears, peeled, cored, chopped
  • 140g juicy dried figs
  • 1 bunch broccolini, trimmed, blanched
  • 120g gorgonzola, crumbled
  • 250ml (1 cup) thickened cream
  • 100ml milk
  • 4 eggs
  • 2 tsp fresh thyme leaves
  • 45g (1/3 cup) walnuts, coarsely crumbled
Instructions:
  • In a food processor, combine flour, parmesan, salt, and butter until mixture resembles fine breadcrumbs. Add 2 tablespoons of water and pulse until the dough begins to come together. If needed, add more water. Shape the dough into a disc, cover with plastic wrap, and refrigerate for 30 minutes before using.
  • For the relish, warm oil in a saucepan over medium-low heat. Sauté onion for 2 minutes until softened. Stir in garlic, cinnamon, and mustard and cook for 1 minute. Add vinegar, sugar, and pear. Simmer for 7-10 minutes until pear is soft and sauce thickens. Gently fold in figs and season to taste.
  • Roll out the pastry on a lightly floured baking paper into a 5mm-thick disc. Line a 24cm (base measurement) fluted tart tin with the pastry, then chill in the fridge for 20 minutes. Trim off any excess pastry.
  • Preheat your oven to 180°C/160°C fan forced. Line the pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes, then remove the paper and weights or rice. Continue baking for an additional 15 minutes or until light golden. Once baked, let it cool completely before placing the broccolini and gorgonzola in the tart.
  • Combine cream, milk, eggs, and fresh thyme in a bowl. Pour the mixture over the tart, sprinkle with walnuts, and bake for 35 minutes until golden and set. Let it cool and serve with pear relish.

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