Apple, Onion and Prosciutto Tart

Prepare pastry: in bowl of food processor, combine flour, salt and sugar. With machine running, add butter. Process until mixture resembles coarse meal, 6 to 8 seconds. With machine running, add ice water in a slow stream through feed tube. Process just until dough holds together.

Turn dough out onto lightly floured surface; knead a few times. If too crumbly, add a little more ice water. Flatten dough in a disk; wrap in plastic and chill at least 1 hour.

In large skillet over high heat melt butter. Add apples, onion, rosemary and sage. Cook, stirring frequently, until apples and onion begin to brown.

Reduce heat to medium; add prosciutto. Cook, stirring frequently, about 3 minutes until onions are golden and apples are just tender but not breaking up. Add wine; stir to deglaze the pan. Remove from heat. Let cool completely.

Preheat oven to 400 F. Lay pastry on flour-dusted parchment-lined baking sheet. Roll into a 12-inch square. Spread ricotta cheese over dough leaving a 2-inch border. Top with onion and apple mixture; dot with Gorgonzola. Fold up sides of pastry to enclose filling and form a rim.

In small bowl, combine egg yolk and cream; brush on pastry. Chill tart 15 minutes.

Bake tart in preheated oven 10 minutes. Rotate pan. Bake another 5 to 10 minutes until crust is golden brown. Remove from oven; season to taste with black pepper. Cool on sheet pan.

Serve warm or at room temperature.