Gorgonzola Tart

My lovely friend McLean forwarded along the following recipe. In response to her, email I shot back that this recipe would be great if I decided to never wear skinny jeans again. Her response, "pole dancing classes start on Monday". So what does someone wear to pole dancing class after just eating Gorgonzola Tarts? Basically, anything inspired by Miley Cyrus will do.....

And in some ways, this tart is exactly her--- a little sassy, a little bootlilicious, not exactly good for you and all around home spun Americana.

Gorgonzola Tart Recipe

6-8 Servings
1 Refrigerated pie crust
7 oz. Gorgonzola cheese
4 large egg yolks
1 tab. all purpose flour
1/3 cup heavy whipping cream

Preheat oven to 450 degrees. Line 9 inch-diameter tart pan with removable bottom with pie crust, trimming edges if necessary. Bake according to package directions until crust is golden brown - about 10 min.
Cool crust completely--I bought the Pillsbury crust in a box.
Preheat oven to 325 degrees. Place Gorgonzola, 4 egg yolks and 1 tab. flour in processor and puree until almost smooth. Add whipping cream and process just to blend. Pour mixture into cooled pie crust and smooth top Sprinkle tart filling with pepper. (I used the blender).
Bake tart until golden brown and just set in center, about 25 minutes. Cool at least 1 hour but can be made up to 4 hours ahead. Let stand at room temp. Cut into wedges. Serve with salad or as an appetizer.