Wednesday's Specials: Figs and Gorgonzola Tart

I know I told you previously about deGulie and their absolutely wonderful cakes (btw, if you’re from Bucharest and need a spectacular cake for a birthday or any other event, I strongly recommend you to contact them, you will have an unforgettable experience). And I will keep telling you about them as long as I like, since every time I check out their website, I find a new idea. This time I was conquered by the Figs and Gorgonzola Tart. As the recipe is in Romanian, I will do my best to offer the most accurate translation possible :p

The cake

• 250 g flour
• 125 g butter, cool, cut into small cubes
• An egg
• Some dried thyme
• A pinch of salt

Mix the flour and the butter until it reaches a crumbly consistency and then start incorporating the eggs (slightly beaten before), thyme and salt. If the mixture is still too dry you can add a tablespoon of cold water and continue to knead.

When it’s well mixed, stretch the dough into a thin sheet put it into a tart shell and leave it into the refrigerator for at least 30 minutes.

Meanwhile preheat the oven (180 degrees), put the tart in the oven after previously covering it with a sheet of baking paper over which you put some rice, beans, coins, etc. and bake for 10 minutes like this.

Remove the “weight” and bake the tart for another 10 minutes, until golden brown around the edges.

The filling

• 6 figs
• 200 g gorgonzola cheese
• 3 eggs
• 150g Greek yoghurt
• A few leaves of sage

Beat the eggs well, add the yogurt and chopped sage and put them over the baked tart. Mince the gorgonzola chicken and sprinkle it over the eggs. Cut the figs into quarters and arrange them on top (or you could just put them in whatever shape you wish). Cook everything in the oven for another 30-35 minutes and that’s about it.

Everything via deGulie

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