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Gorgonzola, lardo, basil and wild rocket tarts

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

By Emma Knowles & Lisa Featherby
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Gorgonzola, lardo, basil and wild rocket tarts


  • 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 wild rocket (loosely packed)
  • ¼ cup basil, coarsely torn (loosely packed)
  • To serve: aged balsamic vinegar


  • 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

  • Author: Emma Knowles & Lisa Featherby