- 4 x 13cm² puff pastry squares
- 1 egg, beaten
- cracked black pepper
- 2 tbsp crème fraîche
- 1 pear, cored and sliced
- 80g Gorgonzola piccante
- 30g walnuts, chopped
- 2 slices Parma Ham, roughly torn
- 2 tbsp fresh thyme leaves
Preheat oven to 200°C
Score 1cm rim around pastry squares. Prick centre with a fork. Brush pastry with beaten egg and sprinkle with pepper.
Spread crème fraîche over each tart base and add pear slices.
Top each tart with Gorgonzola, walnuts, Parma Ham and thyme.
Bake for 15-18 minutes until pastry rises and turns golden brown