Date, Gorgonzola And Prosciutto Tart

Date, Gorgonzola And Prosciutto Tart Ingredients (serves 4)

• 1 frozen puff pastry sheet, thawed
• 1 egg, lightly beaten
• 4-5 thin prosciutto slices
• 2/3 cup pitted dates, roughly chopped
• 100g gorgonzola, crumbled
• 1 cup picked watercress leaves
• 1 tbs lemon juice
• 1 tbs olive oil

Date, Gorgonzola And Prosciutto Tart Cooking Instructions

1. Preheat oven to 200°C (fan-forced)* or 220°C (not fan-forced). Place pastry on a lined baking sheet. Fold in edges to form a 1cm border, then prick base with a fork and chill for 15 minutes.

2. Brush with egg and bake for 10 minutes, or until lightly browned. Cover pastry with another baking tray to flatten and bake for a further 5 minutes. Meanwhile, lay prosciutto on a baking tray and place in the oven for 5 minutes. Lay prosciutto over tart and scatter with dates and cheese. Return to oven for 3 minutes or until cheese just melts.

3. To serve, scatter tart with watercress, drizzle over lemon juice and oil, and slice.