2019-09-01_Food_Heaven

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WE LOVE... SAVOURY CUPCAKES pg90 //CHEESY BAGELS pg91 //SAMOSAS pg92

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South African pear,

gorgonzola and

prosciutto tart

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 non-

stick, 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 prosciut to 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.

WWW.FOODHEAVENMAG.COM AUGUST baking heaven 89

Recipe created by the author

of Milly Cookbook,

Nicola Millbank, for Beautiful

Country Beautiful Fruit.

SEPTEMBER baking heaven 89