Leek & Gorgonzola Tart
This recipe is one I adapted from an article featuring Yotam Ottolenghi’s recipes for using blue cheese. It all started with a visit to the cheese monger resulting in a piece of Gorgonzola when I ordered Cambozola. I hadn’t really intended to adapt a recipe, but I didn’t have lots of time… necessity is the mother of invention, right?
1 sheet puff pastry (if you buy puff pastry in a “chunk” then you will roll it out; buying the sheet makes it easier)
1 leek, sliced
1 tsp cumin seeds, toasted and lightly crushed
1/2 preserved lemon (about 7-10 g), skin only chopped up
1 tsp dried oregano (or 2 tsp fresh, chopped)
6 slices sopressata, sliced into strips (other hot cured meat could be substituted)
salt & pepper to season
100 g Gorgonzola
Thaw out one sheet of frozen puff pastry. Keep it in the fridge until filling is prepared.
Preheat oven to 400F/205C.
Sauté leek with a bit of olive oil in a medium pan on medium-high heat. Cook them, stirring frequently, until soft but still bright green (about 7-8 minutes). Set aside in a bowl and season with cumin, preserved lemon, oregano and salt & pepper (easy on the salt, generous with the pepper – to work with the cheese).
In the pan, sauté sopressata just until crispy. Set aside on a paper towel.
Pull the puff pastry from the fridge and place on parchment paper on a baking sheet. Spread the leek filling evenly over the pastry, leaving a 1 inch/2.5 cm border around the edge. Crumble the cheese over top.
Bake on the bottom rack of the oven for approximately 18-20 minutes. At 15 minutes, remove the tart to sprinkle the sopressata on the top of the cheese. Rotate the tart if it’s not browning evenly on all edges.
Place cooked tart on a wire rack to cool slightly (2-3 minutes). Cut into squares and serve warm. *My recommendation is to have this with an arugula salad – a bit of cucumber, radish, maybe cherry tomatoes, and toasted pine nuts and/or avocado – that has a tangy balsamic vinaigrette.
Bon Appetit! And thanks for the inspiration, Mr. Ottolenghi. (click here for his Guardian article)