Apricot and Gorgonzola Tart

Ingredients

• 250 g flour
• Salt
• 1 egg
• 100 g cold butter
• flour (for the work surface)
• fat (for the tins)
• 100 g Gorgonzola
• 100 g herb cream cheese
• 100 g crème fraîche
• 30 g Ground Almonds
• Salt
• Pepper (from the grinder)
• 325 g apricots (1 can)
• chives (for garnish)

Instructions

1. 1.

   Place flour with a pinch of salt on the work surface and press a well in the center. Add the egg with 2 tbsp ice‑cold water. Distribute cold butter pieces around the edge. Cut everything together with a knife into a smooth dough. Cover and chill for at least 30 minutes.

2. 2.

   Roll out the dough on a floured surface, line the tins and shape a small rim. While this rests, cube the Gorgonzola. Mix the herb cream cheese with crème fraîche and Gorgonzola. Fold in the almonds and season with salt and pepper.

3. 3.

   Drain the apricots and quarter them. Preheat oven to 175 °C (fan‑forced). Spoon the cheese filling evenly into the prepared tins. Top with the apricot quarters. Bake the tarts for about 25 minutes in the preheated oven. Remove and serve garnished with chives.