Tomato tart with gorgonzola cream

Name: Tomato tart with gorgonzola cream
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Spelt flour (Type 630); 7-10 Tbsp Salt; 100 g Butter; 1 egg (size M); 150 g Gorgonzola cheese; 200 g Double cream cream cheese; 7-10 Tbsp black pepper; 750 g Tomatoes; 5 discs Bacon; 7-10 Tbsp Oregano; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Spelt flour (Type 630)
7-10 Tbsp Salt
100 g Butter
1 egg (size M)
150 g Gorgonzola cheese
200 g Double cream cream cheese
7-10 Tbsp black pepper
750 g Tomatoes
5 discs Bacon
7-10 Tbsp Oregano
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Knead the flour, 1/2 teaspoon salt, butter, egg and possibly 1-2 tablespoons water with the dough hooks of the hand mixer to a smooth dough. Cover and chill for about 30 minutes. Mash the gorgonzola finely with a fork, mix with cream cheese and season with pepper. Wash, clean and slice the tomatoes. Grease the tart tin (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line the tart tin with the dough, cut off the protruding edges.
2
Spread the gorgonzola cream on the base and spread. Place tomatoes on top in flakes. Season with salt and pepper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the bottom shelf for 30-40 minutes. Cut bacon into strips. Fry in a hot pan without fat until crispy. Spread the bacon on the tart and garnish with oregano
3
20 minutes waiting time