20'' Average

Tarts with gorgonzola and grapes


  • 200 g of flour
  • 100 g of butter
  • 150 g of gorgonzola,
  • 1 heart of green celery,
  • 1 egg,
  • 1 dl of fresh whipping cream,
  • 40 g of sugar,
  • 20 pink grapes,
  • salt


Preparation (20 minutes)

  • Pour the flour, diced butter, a pinch of salt and about 1/2 dl of cold water into the blender and blend everything. When you have a homogeneous ball of dough, wrap it in cling film and let it rest in the refrigerator for 30 minutes.
  • Roll out the dough on a lightly floured work surface. Cut it to fill 8 tarts’ molds with a diameter of about 7 centimeters.
    Mix the gorgonzola with the cream, egg and a pinch of salt in a blender. Also add the celery after cutting it into thin slices. Divide the mixture into the tartlets and cook them in the lower part of the oven for 25 minutes.
  • Melt the sugar in a small pan with a tablespoon of water and cook over medium heat until it is caramelized and has a nice amber color. At this point, combine the grapes and turn them quickly in the caramel. Turn off the heat immediately and put a grape on each tartlet. Serve when everything is cold.

Go back

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