Gorgonzola, lardo, basil and wild rocket tarts

AT A GLANCE

  • Serves 4 people

  • 1 tbsp extra-virgin olive oil, plus extra to serve
  • 1 Spanish onion, thinly sliced
  • 1 garlic clove, thinly sliced
  • 100 gm Gorgonzola dolcelatte, crumbled
  • 1 tbsp thyme
  • 375 gm butter puff pastry sheet (see note)
  • For brushing: eggwash
  • 12 thin lardo slices (see note)
  • 1 cup (loosely packed) wild rocket
  • ¼ cup (loosely packed) basil, coarsely torn
  • To serve: aged balsamic vinegar
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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

VANESSA AUSTIN, EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

SAVOURY, EARTHY NEBBIOLO. , suggested by MAX ALLEN

FEATURED IN

Nov 2010

Nov 2010

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