Gorgonzola and Leek Tartlets

This is a recipe that I made a couple of weeks ago and realised that I never shared the recipe!

I drool over gorgonzola cheese.. an Italian veined blue cheese, made from unskimmed cow or goat’s milk which is buttery and generally quite salt with a bit of a *bite* from the blue veining. And because of this, it works very well with anything that has a sweet edge to it. (e.g. pears, walnuts, figs… and in my case leeks!) And of course – it is perfect on top of a perfectly cooked steak or burger!!!

Gorgonzola & Leek Tartlets

1 onion, diced

butter

1 garlic clove, crushed

2 leeks, sliced

50g flour

200-250g gorgonzola cheese, crumbled

1 pack of puff pastry

100ml stock

150ml cream

  1. Cut circles out of the puff pastry to make 12 discs that fit into a muffin tray and refrigerate for at least 1hour
  2. Fry onion, leeks and garlic in the butter
  3. Add the flour to make a paste
  4. Pour in stock and cream, reduce heat and continue to stir for 5minutes until sauce starts to thicken
  5. Crumble in the gorgonzola cheese and stir
  6. Remove from heat and add spoonful into each pastry cup
  7. Bake at 180C for 20-25minutes

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