Possum’s Recipe Book

Gorgonzola Tarts

Serves 2-4

1tbsp olive oil
3 spring onions
1 brown onion – finely chopped
100g basmati rice
500ml vegetable stock
75g Gorgonzola – crumbled
Puff Pastry – cut sheet into 8 pieces
Small handful of dill
Grated mature cheese
 
Method
 
Pre-heat oven to 200C (Fan)
 
Place pastry onto baking tray with paper. 
Mark each piece 2cm inside the edge. Bake until cooked. 
Remove from oven and set aside.
 
Pre-heat oil in fry pan and add onions and gently fry.
Stir in rice and gently fry 1 minute. 
Add chopped spring onions and continue to fry on low heat.
Add stock until rice has absorbed liquid and is soft.
Add Gorgonzola until melted.
 
Spread mixture onto pastry pieces and top with grated cheese and dill.
Place back into oven until cheese has melted.
 
Serve with a selection of backed root vegetables or mixed salad.
 
 
Cooks Note: Roquefort and Blue Stilton hold 
own when used as a substitute for Gorgonzola.