- 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)
- 12 thin lardo slices (see note)
- 1 cup wild rocket (loosely packed)
- ¼ cup basil, coarsely torn (loosely packed)
- 1Preheat 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.
- 2Cut 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).
- 3To 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