Funny story behind my tart here…if you follow kimmyscucina on Facebook you saw my failure at my first crust attempt, (for those who don’t, here is my first failed attempt)… all because I did not put the timer on. I will confess, I don’t use a timer many times and I get myself in trouble. I’m not sure why this is so hard for me, I guess maybe it is laziness, well Roger just bought 2 new timers that we have right on the stove so I guess now I have no more excuses.
Well, I did use the timer on the second round and it worked so much better. But that is not the end of the story, I was making these tarts for a Christmas Party I was going to, I had prepared everything ahead and Roger was going to assemble, bake and get it ready to bring to the party because I was working all day and he was picking me up and bringing me to party…he traveled the hour to bring me to work and then to pick me up, because he is such a gentleman and a great husband. As I got in the car he said, “I forgot the tart at home on the counter”…oh well we did enjoy the tart for the next few days.
Pancetta and Gorgonzola Tart with pickled red onions
1-2 cups cubed pancetta
1 red onion, sliced thin
1-2 cups Gorgonzola cheese
¼ cup sugar
¼ cup red wine vinegar
Kosher salt and pepper
1 recipe Milk Street Pie Crust Recipe
- Combine sugar, vinegar, salt and pepper and stir until well mixed. Add red onion and let sit for at least 2-3 hours or even overnight.
- In a sauté pan cook the pancetta until crisp and set aside (this can be done a day ahead as well)
- Prepare pie crust (you can get the recipe from Milk Street at 177milkstreet.com
- Spread a piece of parchment paper on cookie sheet spread pie crust out and pre-cook.
- Brush pie crust with olive oil.
- Evenly distribute pancetta, gorgonzola and red onion on tart, this is where there really are NO RULES, you can add more or less depending on how much you want.
- Put back in oven for 10-15 minutes at 350.
- Slide parchment off cookie sheet and cut tart in triangles, and serve.