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Pocketmags Digital Magazines
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Bake up a storm with savoury snacks & lunches!

South African pear, gorgonzola and prosciutto tart

Recipe created by the author of Milly Cookbook, Nicola Millbank, for Beautiful Country Beautiful Fruit.


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.

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About Baking Heaven

Sweeten up your September with the new issue of Baking Heaven, where we've served up plenty of inspiration for baking with fruit! Find out how to make your very own GBBO showstopper – a melting chocolate ball, plus create a delicious orange soufflé and discover everything you need to know about making meringues in our masterclass. Transform storecupboard ingredients to make a loaf of sourdough, find out how to make perfect biscuits with our guide and bake your best ever chocolate brownies... yum! Get your hands on a copy, pop your apron on and let's get baking!