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Gorgonzola cheese tarts
30 m active | 1 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 862
  • Fat about 55g
  • Carbohydrates about 60g
  • Protein about 28g
This is needed
This is needed for 4 piece
Shortcrust pastry
  • 300 g brown flour
  • 1 tsp sugar
  • 0.5 tsp salt
  • 1.5 dl water
  • 100 g butter, cold, cut into pieces
Cheese mixture
  • 220 g blue cheese (e.g. Gorgonzola), cut into chunks
  • 100 g crème fraîche
  • 1 dl milk
  • 3 eggs
  • 3 dates, finely chopped
  • 1 spring onion incl. green part, cut into rings
  • 0.25 tsp salt
  • a little pepper
Tools
  • 4 mini tart tins (each approx. 10 cm in diameter), greased and floured.
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And that's how it's done
And that's how it's done
Shortcrust pastry
Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Quarter the dough, shape into balls, press into the prepared tart tins, prick the base firmly with a fork, chill for approx. 30 mins. Transfer the cheese mixture to the prepared tart tins.
Cheese mixture
Using the whisk on a hand mixer, whisk the cheese, crème fraîche and eggs in a bowl until the mixture becomes lighter in colour. Stir in the milk, dates and onions, season.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C.