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Gorgonzola, lardo, basil and wild rocket tarts

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Savoury, earthy nebbiolo.

Featured in

Nov 2010

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