Salted Caramel & Rosemary Tartlets with Gorgonzola Crumble

Instructions

1. 1

   For the tartlet shells: Combine flour and powdered sugar in a mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs.

   ~5 min
2. 2

   Add the egg yolk and 1 tablespoon of ice water. Mix until the dough just comes together. Add more ice water if needed, one teaspoon at a time. Do not overmix.

   ~3 min
3. 3

   Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~30 min
4. 4

   Preheat oven to 375°F (190°C). Lightly grease tartlet pans.

   ~5 min
5. 5

   Roll out the chilled dough on a lightly floured surface to about 1/8 inch thickness. Cut out rounds to fit the tartlet pans. Press dough into pans and trim excess.

   ~10 min
6. 6

   Line each tartlet shell with parchment paper and fill with pie weights or dried beans.

   ~2 min
7. 7

   Blind bake for 15 minutes. Remove parchment and weights, and bake for another 5-7 minutes, or until lightly golden. Let cool completely.

   ~22 min
8. 8

   For the salted caramel: In a saucepan, heat granulated sugar over medium heat, swirling occasionally, until it melts and turns a deep amber color.

   ~15 min
9. 9

   Carefully pour in the heavy cream (it will bubble up vigorously) and whisk until smooth. Stir in the butter and sea salt until fully incorporated.

   ~5 min
10. 10

    Add the rosemary sprigs to the caramel. Let them steep for 10 minutes off the heat, then remove and discard the rosemary.

    ~10 min
11. 11

    Spoon the warm salted caramel into the cooled tartlet shells.

    ~3 min
12. 12

    Top each tartlet generously with crumbled Gorgonzola cheese.

    ~2 min
13. 13

    Serve immediately or at room temperature.