Gorgonzola, lardo, basil and wild rocket tarts

Australian Gourmet Traveller recipe for Gorgonzola, lardo, basil and wild rocket tarts.
Gorgonzola, lardo, basil and wild rocket tarts

Gorgonzola, lardo, basil and wild rocket tarts

Prue Ruscoe




1.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.
2.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).
3.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.

Drink Suggestion: Savoury, earthy nebbiolo. Drink suggestion by Max Allen


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