Prosciutto and Gorgonzola Tart

Chef Gus Martin

Muriel's Jackson Square

Yield: 1 tart

Ingredients:
1 lb cream cheese
5 oz mascarpone cheese
5 oz gorgonzola cheese
3 oz prosciutto
1/3 c leek, sliced
1 3/4 oz heavy cream
2 large eggs
1/4 t Tabasco sauce
1/4 t cracked black pepper
2/3 T fresh sage
3 T unsalted butter
1/4 c parmesan cheese
1/4 c fine bread crumbs

?method: Let cream cheese, mascarpone and gorgonzola come to room temperature. In a sauce-pan melt 2tbsp butter and sauté leeks and prosciutto until tender, about 7 minutes at medium-high heat. Then add sage. Place ingredients from steps 1 and 2 in food processor and pulse until it starts to blend. Add cream, eggs, Tabasco, and cracked black pepper. Mix until smooth. With 1 tbsp butter, butter a 9 inch cake pan. Dust with parmesan cheese and bread crumbs and place mixture in pan. Place pan in water bath-- Bake at 300 degrees for 45 minutes. Turn oven off and let sit in oven for 45 minutes. Cool to room temperature, slice, garnish and serve.