|Gorgonzola dolce, a mild version of this blue cheese, is the|
perfect companion to apples and onions.
I was a bit surprised that this recipe called for a sweet-ish crust, and personally I think if I do make this again I will reduce the sugar or leave it out of the crust altogether. The onions, apples and gorgonzola blended so beautifully together to create a sweet, tangy and savory filling that, in my opinion, would be better matched to a more benign crust. Oh, that crust, though. Crisp, flaky and delicious on its own, it will be the base of many a tart to come, I am sure!
The actual making of the tart crust dough was very simple, but if you make this or any quiche or tart that requires a crust, build time in for chilling both right after mixed and once in the pan ready to go in to the oven.
The filling required little more than a trip to the cheese counter and some light sauteeing of apples and onions. I thought the gorgonzola dolce called for might be difficult to find, but there it was in the cooler at Whole Foods. Yes, I bought too large a block, but trust me, cheese does not go bad in this house. In fact, I think I have a loaf of sourdough with that leftover cheese's name on it. Until next week, mes amis, bon apetit!
|The quiche ready for the oven|