For a little decadence, these mini tarts are the answer. Creamy with tangy gorgonzola cheese, crumbled walnuts, bacon, leek and potato makes them the perfect accompaniment to a side salad or simply served as is.
2
Serves
5m
Prep
15m
Cook
Ingredients
Method
1. To prepare the bases
Preheat the oven to 200°C and arrange 4 mini tart tins on a baking tray. Cut the puff pastry into 4 squares, laying each square over a tin and gently press into shape. Remove any overhanging pastry with a knife. Using a fork, gently prick each base twice and place in the fridge to chill while you make the filling.
2. To make the filling
Heat a pan over medium-low heat and add butter, leeks, bacon and thyme. Season with salt and pepper. Cover and cook gently until softened, this will take around 10 minutes. Set aside in a bowl to cool.
Bring a small saucepan of water to the boil and add the potatoes. Par-boil for around 8 minutes and drain. Once cooled, add to the leek mixture, along with the gorgonzola and walnuts. Season with salt and pepper.
3. To assemble
Spoon mixture evenly into each tart shell. Bake for 20 minutes or until pastry is golden.
Once cool enough to touch, gently remove each tart from their tins and place on a plate. Serve with a simple side salad.
