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This is an invention of mine. It’s a rustic torta. I didn’t invent rustic tortas but I invented this one. What’s a rustic torta? It’s sort of like a composed quiche. VERY simple. Incredibly popular dish from Feeding Frenzy. I made it at a party recently and as usual it disappeared.

Prep: 

Preheat the oven to 375 degrees.

3 Granny Smith or other tart baking apples – core, peel and slice them into 1/8” rings. 

1 sweet onion. Peel and slice this into 1/8” rings as well. 

½ pound or more of a crumbly gorgonzola cheese – preferably real Italian Gorgonzola Piccante, but we used to use domestic for business and people loved it anyway.

3 eggs, a cup of heavy cream and salt and pepper to taste. Whisk these together in a bowl. Beat them until frothy.

Instructions:

Line a well-greased 9” tart or pie pan with puff pastry. I use store bought puff pastry. Don’t be a hero. Be like me. Use the store bought. I get mine at PFI, of course. Good stuff. Leave it on the counter for a few minutes and it will be thawed enough to work with. When lining the pan, the edges of the pastry don’t have to be smooth or fluted or anything. With puff pastry, ragged edges look cool and handmade. By the way, the one in the photograph was made using a pie plate. I inevitably use a tart pan instead now. Much prettier.

Into the lined tart shell, layer half the apples, half the onion and then half the cheese. Repeat. It’s nice if you can do the layering in a pretty, tartlike way, but don’t sweat it. At the end of the layering process you should have a nice, tall mound. 

Now, carefully and slowly, pour the egg mixture over and into the layered ingredients. Carefully and slowly because it's so easy for all the egg mixture to end up all over your counter. Let the egg mixture find all the cracks and crevices. If you need to, lift some of the top layer of filling up a little bit to allow it to distribute more evenly.

Bake in the preheated oven until golden brown and well-set – it can take 40 to 45 minutes, depending upon your oven. 

I like this best at room temperature. Some like it best hot out of the oven. 

The basic template (lined tart or pie pan filled with stuff and bound with beaten egg) can be used for almost anything to good effect. Use your imagination.