Serves: 12
Cooking Utensils: Baking paper, Baking tray (at least 32cm x 32cm)

INGREDIENTS:

– 1 tablespoon Maggie Beer Extra Virgin Olive Oil
– 2 brown onions thinly sliced
– 2 garlic cloves thinly sliced
– 150gm Catel Gorgonzola, crumbled
– 1 tablespoon thyme
– 375g Carême Butter Puff Pastry
– 1 beaten egg yolk for egg wash
– 12 thin slices Prosciutto
– 1 cup packed wild rocket
– ¼ cup basil, coarsely torn
– Maggie Beer Vino Cotto, to serve

METHOD:

1. Preheat oven to 200C. Heat olive oil in a saucepan over medium-high heat, add onion and garlic and sauté until tender (6-8minutes).
2. Transfer onion and garlic mix to a bowl, cool to room temperature. Add Gorgonzola Bontazola and thyme, season to taste and set aside.
3. Roll pastry out to a square approximately 30cm x 30cm and using a pizza cutter cut into 12 rectangles. Spread over two baking trays lined with baking paper.
4. Score a 1cm border part-way through the pastry with a small sharp knife then scatter over the Gorgonzola mixture.
5. Brush border with eggwash and bake for 10-15 minutes, or until risen and golden.
6. To serve, arrange prosciutto over the tart, scatter with rocket and basil and drizzle with extra virgin olive oil and Vino Cotto.
7. Serve warm or at room temperature.