Gorgonizza (Meatless Monday)

Rustic Greens and Potato Tart with Gorgonzola (looks a little like a pizza!) with a side of Winter Squash and Olives made a filling and delicious dinner.  The tart recipe is from Cooking Light.

Rustic Greens and Potato Tart with Gorgonzola
(Serves 6)

Pastry
1 cup All Purpose Flour
2/3 cup Whole Wheat Pastry Flour
1/4 tsp. Salt
1/2 tsp. Baking Powder
1/3 cup Oil (I mixed Canola and Olive Oil)
1/4 cup Water
Combine dry ingredients in food processor and pulse a few seconds to mix.  Combine oil and water.  While food processor is running, add liquid through the chute.  Pulse until crumbly.  Turn out onto floured service.  Add more water or flour until able to knead and do so for 1 minute.  Flatten to a 5 inch disc.  Cover with plastic wrap and refrigerate for 30 minutes.

Filling
2 Garlic Cloves, minced
1/4 cup Onion, diced
2 Potatoes, sliced very thin
2 Tbsp. Fennel, diced
2 cups Spinach Arugala Mix, chopped
2 Tbsp. fresh cut Herbs  

Saute potatoes with garlic, onion and fennel, turning potatoes, for about 5 minutes.  Add greens and saute a few more minutes.  Cool.

On a floured surface, roll pastry to a 10 inch circle.  Fill center (leaving 2 inch border) with sauteed vegetable mix.  Fold ends of dough over vegetables.  Place on a piece of parchment paper on a baking sheet or ceramic pie pan.  

Top vegetables with:
2 ounce crumbled Gorgonzola Cheese
1/4 teaspoon Mrs. Dash
Brush dough with beaten egg and water mixture. 
Bake at 375 degrees F. for 40 minutes. 

The Winter Squash and Black Olive recipe was posted here previously.  I baked the squash for about 15 minutes before peeling and slicing.  The squash is then sauteed with onion, garlic, olives, red wine vinegar and water.  

Enjoy your week!