If this lovely tart doesn’t ooze comfort, then I know absolutely nothing.
It’s buttery, creamy texture and fontina cheese, marries beautifully with a touch of cabernet sauvignon, giving it just a hint of oak and bell pepper aroma—without the peppers.
As a beautiful finishing touch, I decided to work the extra dough into flowers and vines, adding them along the border and center of the tart. But do not be intimidated by appearances. You don’t necessarily have to add floral details. Simply fold over the extra dough from the sides, bake to perfection and enjoy!
- This recipe uses Italian “00” flour, which compared to all-purpose flour, is simply a more finely ground flour. I happen to like it for a few reasons: it’s lighter, higher in protein and gives pizza and bread that extra crispiness. Italian “Tipo 00” flour is also very supple— the easiest to work with for desserts. All purpose flours have a higher rise and produce a chewier final result. If you can not find “00” flour, you can absolutely use all-purpose flour for this recipe. The choice is yours!
- Be sure to chill the dough for at least an hour before shaping it into your baking pan. Then, refrigerate again for another half hour before filling and baking.
- If you decide to create flowers out of dough, make sure you brush them with egg wash. Egg wash is basically one beaten egg with 1-3 tsp of milk/ water, and if you’d like, a pinch of salt. Apply it gently with a small brush, but don’t over do it. This savory tart is best served warm, but can also be enjoyed at room temperature. See the “HOW TO” tab for extra photos!