Heirloom Tomato and Gorgonzola Tart

• 1 cup All-purpose Flour
• 1/2 teaspoons Salt
• 1/2 teaspoons Baking Powder
• 1 stick Unsalted Butter, Chilled And Cut Into 1" Pieces
• 1/4 cups Ice Water
• 1 cup Crumbled Gorgonzola Cheese
• 1 cup Ricotta Cheese
• 1 Tablespoon Milk, Or More If Needed
• Salt And Pepper, to taste
• 3 whole Tomatoes, Sliced Thin

1. To make the crust, add the flour, salt, baking powder and butter to the bowl of a food processor and pulse a few times until the mixture resembles coarse crumbs.
2. Do not over-mix.
3. With the machine running, add the ice water through the feed tube until a dough ball forms.
4. Wrap in plastic and refrigerate for at least one hour.
5. Preheat the oven to 375 F.
6. When the dough has chilled, roll it out on a well-floured surface into about a 10 circle.
7. Drape over and fit it into a 9 tart pan (preferably one with a removable bottom) and move your rolling pin across the fluted top to cut off the excess dough.
8. Make the filling by combine the Gorgonzola and ricotta cheeses in a bowl and mix together, by hand or with a mixer, until mostly smooth.
9. Add the milk if needed and season with salt and pepper.
10. Spread the cheese mixture evenly into the tart shell and top with the tomatoes.
11. Sprinkle a little salt over the top and bake for 35 45 minutes or until the crust is a light golden brown.

allpurpose, salt, baking powder, butter, water, gorgonzola cheese, ricotta cheese, milk, salt, tomatoes

Taken from tastykitchen.com/recipes/main-courses/heirloom-tomato-and-gorgonzola-tart/ (may not work)