South African pear, gorgonzola and prosciutto tart
Recipe created by the author of Milly Cookbook, Nicola Millbank, for Beautiful Country Beautiful Fruit.
MAKES 1 INDIVIDUAL TART
1 sheet of shortcrust pastry
2 free-range eggs
100ml (3½oz) double cream
1 South African pear, peeled, diced
50g (1¾oz) gorgonzola, ripped into pieces
4 rashers of prosciutto salt and freshly ground black pepper fresh herbs of your choice, to garnish
1 Preheat the oven to 210°C/Gas Mark 6.
2 Lay the shortcrust pastry over a nonstick, 15cm (6in) loose-bottomed quiche tin, gently pushing it so that it lines the tin.
3 Run a rolling pin over the top of the tin to cut the pastry and peel away the excess.
4 In a bowl, mix together two eggs with the double cream. Season with salt and pepper and pour into the pastry case.
5 Scatter in the pear and gorgonzola.
6 Wrap the prosciutto slices gently around your fingers to form a rosebud, and push all four into the mixture.
7 Carefully transfer the tin to the oven and cook for 25-30 minutes until the top is golden brown.
8 Allow to sit for 10 minutes, then gently remove from the tin.
9 Serve warm with your chosen fresh herbs.
Alpha Foodie’s rainbow mixed vegetable savoury cupcakes
Recipe by Clarence Court Eggs
MAKES 12
For the dough
190g (6¾oz) plain fl our
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September 2019
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