Pre-cook the vegetables to remove the excess moisture and concentrate the flavors. You can warm mushrooms in microwave and drain off excess moisture, and then sautee additional veggies and herbs in a skillet with a little oil. Once veggies have started to brown remove from heat and put into a bowl with the mushrooms, creme fraiche, dijon mustard, salt and pepper set aside.
Let dough come to room temperature, you will need a 14" circle. Put dough on parchment paper.
Create 5 small 1/4 inch circles in the dough, one in the center, and 4 evenly spaced around the middle. Brush the dough with olive oil.
Pre-heat oven to 400
Fill tart with half of the veggie mix, then sprinkle with gorgonzola, top with the other half of veggies, and top with the rest of the Gorgonzola and drizzle the rest of the olive oil over the mix.
Fold the edges up around the vegetables
Lower oven to 375, then bake tart 30-45 minutes until it becomes golden brown. Remove and cool for 10 minutes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 316 (57%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 36mg||11 %|
|Sodium 670.4mg||23 %|
|Potassium 217.8mg||6 %|
|Total Carbohydrate 49.7g||15 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 45.2g|
|Protein 9.7g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 550
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