AT A GLANCE
|01||Preheat oven to 200C. Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (6-8 minutes). Transfer to a bowl, cool to room temperature, add Gorgonzola and thyme, season to taste and set aside.|
|02||Cut four 15cm squares from pastry and place on an oven tray lined with baking paper. Score a 1cm border part-way through pastry with a small sharp knife, prick within border with a fork, and scatter over Gorgonzola mixture. Brush border with eggwash and bake until risen and golden (10-15 minutes).|
|03||To serve, arrange lardo over tart, scatter with rocket and basil, drizzle with extra-virgin olive oil and balsamic vinegar and serve warm or at room temperature.|
Note We prefer to use Carême puff pastry, which comes in pre-rolled 375gm sheets. If unavailable, substitute another good-quality butter puff pastry. Lardo is pork back-fat that has been salted and cured. It's available from select delicatessens and Italian butchers. You can substitute prosciutto.