Savory Tart with Potatoes and Gorgonzola

I can guide you through the preparation of a delicious savory tart with potatoes and gorgonzola, a dish that blends rustic and strong flavors in an embrace of Italian taste.

Ingredients

• 1 ready-made roll of brisée pastry (or, if you prefer to make it yourself, 250 g of flour, 125 g of cold butter, a pinch of salt and a little cold water)
• 500 g of potatoes
• 150 g of sweet gorgonzola
• 2 eggs
• 100 ml of fresh cream
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing
• Breadcrumbs to taste

Preparation

1. Preheat the oven to 180 °C.
2. If you are making the brisée pastry at home, start by mixing the flour with the cold butter cut into pieces until you get a sandy mixture. Add a pinch of salt and just enough cold water to form a smooth dough. Let it rest in the refrigerator for about 30 minutes, wrapped in cling film.
3. In the meantime, peel the potatoes and slice them thinly. Boil them for about 5-7 minutes in salted boiling water. They should be slightly al dente. Drain and let them cool.
4. Roll out the pastry in a previously greased and breadcrumb-sprinkled tin, creating a raised edge.
5. In a bowl, mix the eggs with the cream, salt, pepper, and a pinch of nutmeg. Add the gorgonzola cut into pieces and mix carefully.
6. Arrange the potato slices on the brisée base, then pour over the egg, cream, and gorgonzola mixture.
7. Bake the tart for about 35-40 minutes or until the surface is golden and the pastry is cooked.
8. Let it cool down a few minutes before serving.

Did you know?

The savory tart is a variant of the classic tea cake. Its versatility allows it to embrace the most diverse ingredients, easily adapting to the seasons and personal tastes. With the addition of gorgonzola, a cheese with ancient origins and intense flavor, you add a very particular Italian touch and a superb creaminess to the dish.