Monday, November 25, 2013

Cooking Lab - Gorgonzola Cheese & Frankfurt Savoury Tart w Sauerkraut (德式法蘭克福香腸鑲藍紋塔)

It is windy and cold with the occasional splash of heavy rain. Downright misery.

Definitely an indoor night with comfort blankie and a movie on the big screen TV. But what to do with food...

Well... How does a little simple tart treat made from Italian Blue Cheese and good o Frankfurt sounds?


(c) GMV - Got My Vote!"

Tonight's Creation - I named it "Child's Play."(取名:Child's Play 兒戲王國 - Gorgonzola Cheese & Frankfurt Tart served with German sauerkraut.

Zucchini are in season and in gorgeous lush green colour. Definitely incorporating the field goodness into the very delicious but naughty tart tonight.


- Short Pastry x 3 sheets
- 150g Gorgonzola Italian Blue Cheese
- Frankfurt/ Hot Dog x 3
- Zucchinis x 3
- Eggs x 2
- Skim Milk 500ml
- Sundried Tomatoes 10g 
- Fresh Cherry Tomato x 3
- Mozzarella Cheese
- German Sauerkraut
- Salt & Pepper


1. Shallow pan fry/grill the Frankfurts and the Zucchinis. Slice in equal parts.

2. Heat oven to 180 degrees.

3. Lightly oil the base & edges of the baking tins.

4. Roll out short crust pastry to fit bottom and sides of the tart and place in tin.

5. Whisk together eggs & milk and season with salt & pepper.


6. Layer base of tart with zucchini slices, followed by grilled Frankfurt slices. Arrange to form a nice circular pattern.

7. Gently pour the egg & milk mixture in.

8. Add Gorgonzola Cheese pieces & Sundried Tomatoes slices around.

9. Place half of a fresh cherry tomato at the center.

10. Lastly scattered some mozzarella cheese on top.

11. Bake for 20-30 minutes until the mixture puffs up like soufflé and the cheese melted to golden.

12.Serve warm with tangy German Sauerkrut on top.

13. Little fun plating arrangements with dried fruits & nuts while I am waiting for the Smoked Salmon Tart version to cooked through in the oven.

14.Goes well with glazed balsamic vinegar.

Simple, pretty & delicious. 

Totally fun!~