BBQ Gorgonzola Tarts

Savory tart/quiche
September 16 , 2016 / By / , , / Post a Comment

Cet article est aussi disponible en: French

Some days, you just want a quick dinner. But it doesn’t mean that it won’t be a fine dinner. And with fall being a week away, I’m still in the mood for Barbecue flavors. So today I’m making a tart with Barbecue sauce. A BBQ Gorgonzola tart, more precisely.

BBQ gorgonzola tart dinner

For this recipe, I used this puff pastry for two reasons: first, I needed a light crust to balance the sweetness of the barbecue sauce and the red onions. I also didn’t want to use a tart pan and the puff pastry is perfect for that, with the edges naturally rising around the filling while baking.

Now, let’s talk Gorgonzola cheese. I would never have thought that it’s a pairing that works, but it really does. The first time I had to try it was on a pizza that my daughter ordered from our favorite pizza place. I was pleasantly surprised and it’s always a disappointment when they make it with not enough Gorgonzola. It takes away the sweetness of the barbecue sauce and gives it a much needed saltiness. Trust me, if you don’t add it, it will taste too sweet!

I like to add Gorgonzola cheese in the salad I made to complete my meal. My recommendation this time is to avoid too much sweetness to your salad. I avoid adding fruits or even corn. You want all the sweetness to come from the tart. Oh, and did I mention that you’ll be ready to eat in 30 minutes? And if I can give you one last piece of advice, double the recipe. This tart is so light, you’ll be like my kids, frustrated that you didn’t make more. Enjoy!

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BBQ Gorgonzola Tarts Yum
A quick dinner with a lot of flavors
BBQ gorgonzola tart dinner
Prep Time 10 minutes
Cook Time 15-20 minutes
Prep Time 10 minutes
Cook Time 15-20 minutes
BBQ gorgonzola tart dinner
  1. Preheat your oven at 400° F. Line a baking sheet with parchment paper and add the 4 squares of puff pastry.
    Lined parchment with puff pastry
  2. Spread 1 and 1/2 tbsp of barbecue sauce onto each squares. Add the 2/3 of the mozzarella, then add the turkey, the onions and the gorgonzola crumbs. Finish with the remaining mozzarella.
    constructing-the-feuilleté/ tart
  3. Crimp the edges with a fork, brush them with the egg wash (egg and water mix) and bake for 15-20 minutes.
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Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

Clean up as you go. You'll be much happier after all that hard work!

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