For the crust: "2 cups all-purpose flour"
"1 tablespoon chopped parsley"
"1 teaspoon salt"
"2/3 cup unsalted butter, softened"
"4 to 6 tablespoons cold water"
For the filling: "3 large eggs, lightly beaten"
"1 1/2 cups milk"
"1/2 teaspoon salt"
"2 tablespoons chopped parsley"
"1 cup crumbled gorgonzola cheese"
"for garnish, cooked egg slices or mushroom caps"
For the crust: "2 cups all-purpose flour"
"1 tablespoon chopped parsley"
"1 teaspoon salt"
"2/3 cup unsalted butter, softened"
"4 to 6 tablespoons cold water"
For the filling: "3 large eggs, lightly beaten"
"1 1/2 cups milk"
"1/2 teaspoon salt"
"2 tablespoons chopped parsley"
"1 cup crumbled gorgonzola cheese"
"for garnish, cooked egg slices or mushroom caps"
Make the crust: In a medium bowl, combine the flour, parsley, and 1 teaspoon of salt
Add the softened butter gradually, mixing until the consistency is granular
Dampen one side of the mixture with 1 tablespoon of cold water, then fold it over to moisten all the dough
Form two balls
Roll out each ball thinly and cut into circles of 8 cm
Line mini muffin tin cups with the dough
Do not puncture the dough
Bake in a hot oven (200°C) for about 35 minutes
Remove from the oven and reduce temperature to (150°C)
For the filling: In a bowl, whisk together the eggs, milk, salt, and parsley
Add the gorgonzola cheese and mix well
Fill the baked tart shells with the filling
Bake for about 40 minutes or until the filling is clean when a knife is inserted
If desired, garnish with egg slices, mushroom caps, or thinly sliced red bell peppers
Let stand for a few minutes before serving
Yield: 2 tarts.
