Gorgonzola, Lardo, Basil, and Wild Rocket Tarts
Australian Gourmet Traveller recipe for Gorgonzola, lardo, basil and wild rocket tarts.
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Ingredients
- 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)
- eggwash
- 12 thin lardo slices (see note)
- 1 cup wild rocket (loosely packed)
- ¼ cup basil, coarsely torn (loosely packed)
- aged balsamic vinegar
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