Rustic 4-cheese tart

The rustic four-cheese tart is a rich and flavorful dish, perfect for a substantial meal or as an appetizer in a buffet. We will try to bring out the Italian flavors by selecting typical cheeses from the Bel Paese. Here is the recipe:

Ingredients

• 1 roll of ready-made puff pastry or, if you prefer, shortcrust pastry
• 100 g of sweet gorgonzola
• 100 g of mozzarella
• 100 g of grated parmesan
• 100 g of fontina
• 2 eggs
• 200 ml of fresh cream
• Salt and pepper to taste
• Nutmeg to taste
• 1 egg yolk for brushing

Preparation

1. Preheat the oven to 180 °C.
2. Roll out the puff pastry in a tart tin, better if springform, previously greased or lined with parchment paper. Prick the bottom with a fork to prevent it from puffing up during cooking.
3. Cut the mozzarella into cubes and distribute it on the base of the puff pastry.
4. Crumble the gorgonzola and distribute it over the mozzarella.
5. Also cut the fontina into cubes and add to the cheese mix in the tin.
6. Evenly sprinkle the grated parmesan over the surface.
7. In a bowl, beat the eggs with the cream, salt, pepper, and a grating of nutmeg until you get a homogeneous mixture.
8. Pour the egg and cream mixture over the layers of cheese in the tin.
9. Brush the edges of the puff pastry with a beaten egg yolk to obtain a golden surface at the end of cooking.
10. Bake the rustic tart for about 40 minutes or until the surface is golden brown and puffed.
11. Take out of the oven and let cool before serving.

A curiosity about this tart is that the combination of cheeses can vary according to taste and availability; sometimes pecorino, taleggio, or ricotta can be included to obtain even more different flavor nuances. Furthermore, this recipe is very versatile and can be enriched with the addition of vegetables, such as spinach or artichokes, or speck for a smoky touch.