Treviso and Gorgonzola Tart

Name: Treviso and Gorgonzola Tart
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 7 (1⁄2" × 14 1⁄2") sheet of puff pastry (see recipe for Quick Puff Pastry ); 3 tbsp. extra-virgin olive oil; 1 clove extra-virgin olive oil; 2 heads treviso; Salt and pepper; 3 oz. crumbled gorgonzola

Serves
serves 4-6

MAXIME LATTONI

This tart combines delicately flavored treviso with pungent gorgonzola.

Ingredients

7 (1⁄2" × 14 1⁄2") sheet of puff pastry (see recipe for Quick Puff Pastry)
3 tbsp. extra-virgin olive oil
1 clove extra-virgin olive oil
2 heads treviso
Salt and pepper
3 oz. crumbled gorgonzola

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Instructions

Step 1

Put a pizza stone on oven rack set in middle of oven. Preheat oven to 400°. Heat 3 tbsp. extra-virgin olive oil in a large skillet over medium heat, add crushed, peeled garlic clove, and cook until golden, 3-4 minutes.

Step 2

Coarsely chop 2 heads cored treviso, add to oil, and cook over medium-high heat until wilted, 2-3 minutes. Season to taste with salt and freshly ground black pepper.

Step 3

Place a 7 1⁄2" × 14 1⁄2" sheet of puff pastry on a floured inverted baking sheet, prick all over with a fork, then scatter treviso and 3 oz. crumbled gorgonzola on top.

Step 4

Put into freezer for 15 minutes, then loosen pastry from baking sheet with a metal spatula and slide onto pizza stone. Bake until pastry is golden, 18-20 minutes.