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
  10. Serve warm with fresh herbs.Recipe created by Author of Milly Cookbook, Nicola Millbank.

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