Gorgonzola cheese & pear tart

Ingredients

• 350 g short pastry
• 150 g gorgonzola cheese
• 2 pears, slice and cored
• 4 eggs
• 400 ml milk
• salt and pepper

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Preparation

• Flour an 26cm loose bottom tart tin and place onto a baking tray for stability when putting into the oven.
• Heat oven to 160 degrees centigrade. Roll out short crust pasty to fit bottom and sides of tart tin and place in tin.
• Whisk together eggs and milk and season with salt and pepper. Slice gorgonzola cheese.
• Layer base of tart with pears and slices of cheese, fanning them around the base to form a nice circle pattern.
  
• Gently pour the egg & milk mixture over the pears and cheese.
• Bake for 35-45 minutes or until the mixture puffs up like a souffle (it will shrink down again when cooled) and is golden brown.
• Test the texture with you fingers to see that the egg is set before removing from the oven. Serve warm with salad.

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