Mini gorgonzola tarts

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.








For the base

  • 1 sheet Pampas Puff Pastry (1015), thawed

For the filling

  • 2 tablespoons butter

  • 1 large leek, washed and finely sliced

  • 3 rashers Primo Rindless Bacon (166631), diced

  • 3 fresh thyme sprigs, leaves stripped

  • Salt and pepper, to taste

  • 1 large white potato, diced

  • ½ cup Igor Dolce Gorgonzola Cheese (28106), crumbled

  • 20g walnuts, roughly chopped

  • Salad to serve


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.