Savory Radicchio and Gorgonzola Tart

By GialloZafferano · 60 min

Ingredients

Instructions

1. Remove the base and outer leaves of the radicchio, then slice it thinly.
2. Slice the speck and cut it into strips about 1/4 inch (about 0.6 cm) wide.
3. In a pan with hot oil, brown the speck over medium heat for a few minutes. Add the washed and drained radicchio and sauté for a minute.
4. Add the red wine, raise the heat and stir until all the wine has evaporated, about 5-6 minutes. Turn off the heat and let it cool.
5. Beat the eggs with the milk. Add the gorgonzola in pieces, the cooled radicchio mixture, salt, pepper and the walnuts crumbled by hand. Mix well.
6. Unroll the puff pastry and cut 8 strips about 1/2 inch (about 1.3 cm) wide. Place the second sheet in a 9-inch (23 cm) pan and pour in the filling.
7. Lay 4 strips in one direction across the filling. Lift the second and fourth strips, lay a strip vertically, then fold them back down. Repeat, lifting the alternate strips each time, until a lattice is formed.
8. Fold the edges inward, brush with egg yolk, and bake in a preheated static oven at 350°F (about 180°C) for about 35 minutes, until done. Serve warm.

Summarized from GialloZafferano's video. Watch it for the details.

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