Ingredients

1/2 recipe pie dough, rolled to a 9-inch circle (see link)
2 tablespoons olive oil
1/2 cup diced pancetta or bacon
1 cup onion puree (see link)
2 egg yolks
1/4 cup crumbled Gorgonzola cheese

Directions

1. Line an 8-inch round fluted tart pan with a removable bottom with the dough and prick the bottom numerous times with a fork. Wrap with plastic and refrigerate for at least 30 minutes.
2. Preheat oven to 375 degrees F. Cut a 12-inch square of aluminum foil and line the tart shell with it, pressing it into the bottom and bending it over the rim to keep it from browning too quickly. Weight the foil with pie weights or dried beans and bake 15 minutes. Remove foil and beans and cool shell completely before filling. Reduce oven heat to 350 degrees F.
3. Heat olive oil in medium saute pan set on medium-high heat until sizzling, about 2 minutes. Add pancetta or bacon and cook until crispy and brown, 2-3 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
4. In small bowl combine onion puree and egg yolks. Pour into cooled tart shell and sprinkle pancetta and Gorgonzola over the top. With a spatula, gently push toppings down into filling. Bake 35-40 minutes, until top and crust are brown. Cool 15 minutes before slicing.

Nick Stellino serves thin slices of this rich tart at the beginning of the meal, or larger slices with a green salad for a light main course. The tart may be served warm or at room temperature.

Onion, Pancetta and Gorgonzola Tart
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