Radicchio and gorgonzola tart

Ingredients

For 1 serving

• Shortcrust pastry50 g
• Radicchio150 g
• Gorgonzola25 g
• Part-skim ricotta60 g
• Eggs1
• Walnuts8 g
• Red onion30 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste

Contains: gluten, lactose, nuts, eggs,

In season: November – March

Method

1. Preheat the oven to 180 °C (conventional). Wash the radicchio, remove the core and cut it into strips; peel the red onion and slice it thinly.
2. Heat the oil in a frying pan over medium-low heat and sweat the radicchio and onion for 6 minutes, until wilted and the onion is soft; let them cool slightly.
3. Line a 12 cm tin with the shortcrust pastry, trim the edges and prick the base with a fork.
4. In a bowl mix the light ricotta with the egg and a grind of black pepper, add the radicchio and pour the filling into the pastry case.
5. Dot the top with pieces of gorgonzola and the roughly chopped walnuts.
6. Bake at 180 °C for 25 minutes, until the filling is set and the pastry golden. Let it cool for 5 minutes before unmoulding.