South African pear, gorgonzola and prosciutto tart

We love this new recipe created by Nicola Millbank aka ‘Milly Cookbook’, using beautiful South African pears. South African apples and pears are available in UK supermarkets until October.

Makes 1 individual tart, double the quantities for a 30cm tin        

1 sheet of shortcrust pastry

2 eggs

100ml of double cream

1 South African pear, peeled and diced

50g of gorgonzola, ripped into pieces

4 rashers of prosciutto

Salt and Pepper

Fresh herbs of your choosing for garnish

 

1 Preheat the oven to 190C fan

2 Lay the shortcrust pastry over a non-stick, 15cm loose bottom quiche tin and gently push the pastry to line the tin

3 Run a rolling pin over the top of the tin to cut the pastry and feel away the excess

4 In a bowl mix together two eggs with 100ml of double cream

5 Season with salt and pepper and pour into the pastry case

6 Scatter in the diced pear and ripped gorgonzola

7 Wrap the prosciutto slices gently around your fingers to form a rosebud, and push all four into the mixture

8 Carefully transfer the tin to the oven and cook for 25-30 minutes until the top is golden brown

9 Allow to sit for 10 minutes and then gently remove from the tin

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