Slow-Roasted Tomato & Gorgonzola Tarts FOR THE ROASTED TOMATOES 8 medium round tomatoes, about 1 lb (500 g) total weight, halved lengthwise 3 tablespoons extra-virgin olive oil Fine sea salt and freshly ground black pepper FOR THE PASTRY DOUGH 1 cup (5 oz/155 g) unbleached all-purpose flour, plus more for dusting Fine sea salt 1⁄2 cup (4 oz/125 g) fresh ricotta cheese or small-curd cottage cheese 1⁄2 cup (4 oz/125 g) cold unsalted butter, cut into 1⁄2-inch (12-mm) dice 1 tablespoon Dijon mustard 3 oz (90 g) Gorgonzola or other blue cheese, crumbled 1 large egg whisked with 1⁄2 cup (4 fl oz/125 ml) heavy cream Freshly ground black pepper Arugula for garnish *Serves 8, To make the tomatoes, preheat the oven to 300°F (150°C). Place the tomato halves, cut side up, on a rimmed baking sheet. Drizzle the olive oil over them and season lightly with salt and pepper. Roast until the tomatoes are partially collapsed and wrinkled but still juicy, about 3 hours. Set aside. Meanwhile, make the dough: In a food processor, combine the flour and 1⁄2 teaspoon salt and pulse to mix. Scatter the cheese and butter around the bowl and pulse until the mixture begins to come together. Turn the dough out onto a lightly floured work surface and pat it into a disk.

Wrap in plastic wrap and refrigerate for at least 1 hour or up to overnight. Divide the dough into 4 equal pieces. On a lightly floured work surface, roll each piece out into a 6-inch (15-cm) circle. Press the circles into four 41⁄2-inch (11.5-cm) fluted tart pans with removable sides. Fold the overhang in, pressing it against the inside rim. Place the pans on a baking sheet and refrigerate for 30 minutes. Increase the oven temperature to 425°F (220°C).

Line the tart shells with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake for 8 minutes. Remove the parchment and pie weights and bake until the shells are set and only just beginning to turn pale gold, about 2 minutes longer. Remove from the oven but leave the tart shells on the baking sheet. Reduce the oven temperature to 350°F (180°C). If the bottoms of the shells have puffed up, poke them in a few places with a cake tester. Brush the bottoms of the shells with a thin coating of mustard. Arrange 3-4 tomato halves in each shell and sprinkle the cheese over them.

Pour the egg-cream mixture into the shells (do not overfill). Season lightly with pepper. Bake until the tarts are puffed and golden brown, about 25 minutes. Transfer to a wire rack and let cool for 20 minutes. Remove the sides from the pans and gently turn them over to remove the metal bottoms. Arrange the tarts on a serving platter, sprinkle with arugula, and serve warm. WINE SUGGESTION: SCHIAVA, A MEDIUM-TO-LIGHT RED FROM ALTO ADIGE.