Gorgonzola cheese tarts

Gorgonzola cheese tarts

Total: 1 hr 35 Min. | Active: 30 Min.
Nutritional value / piece: 862 kcal
, Fat: 55 g
, Carbohydrate: 60 g
, Protein: 28 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Shortcrust pastry

300g brown flour
½tsp salt
1tsp sugar
100g butter, cold, cut into pieces
1 ½dl water

Cheese mixture

220g blue cheese (e.g. Gorgonzola), cut into chunks
100g crème fraîche
3 eggs
1dl milk
3 dates, finely chopped
1 spring onion incl. green part, cut into rings
¼tsp salt
a little pepper
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4 mini tart tins (each approx. 10 cm in diameter), greased and floured.

How it's done

Shortcrust pastry

Mix the flour, salt and sugar in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

Quarter the dough, shape into balls, press into the prepared tart tins, prick the base firmly with a fork, chill for approx. 30 mins.

Transfer the cheese mixture to the prepared tart tins.

Cheese mixture

Using the whisk on a hand mixer, whisk the cheese, crème fraîche and eggs in a bowl until the mixture becomes lighter in colour. Stir in the milk, dates and onions, season.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C.

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