fig and gorgonzola tart

  • 2 x 200g sheets store-bought shortcrust pastry, thawed
  • 80g gorgonzola
  • 2 teaspoons oregano leaves
  • 3 figs, quartered
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • cracked black pepper
  • 50g watercress sprigs
  • 6 slices prosciutto
  1. Preheat oven to 180°C (350°F). Cut pastry into 2 x 18cm rounds and place on baking trays lined with non-stick baking paper. Spread each pastry with gorgonzola and top with oregano and figs. Place the honey, oil and pepper in a bowl and mix to combine. Drizzle the tarts with half the honey mixture. Bake for 15 minutes or until pastry is golden and crisp. To serve, top with watercress  and prosciutto and remaining olive oil and honey mixture. Serves 2.
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