Recipe for Thin Tarts with Pears, Gorgonzola, and Prosciutto

Roll out the puff pastry and cut out 6 disks approximately 15cm in diameter. Prick the bottom and refrigerate.

Preheat the oven to 190°C.

Wash and dry the pears, then cut them into quarters. Remove the seeds, then slice them into thin pieces.

Whisk the egg and the cream. Spread this mixture over the pastry bases and sprinkle with brown sugar.

Place the slices of pears on top, add a piece of salted butter, and bake for 20 minutes.

Cut the cheese into thick slices. Place them on the tartlets. Drizzle with a few drops of olive oil, sprinkle with thyme, add pepper, and bake again for two minutes. Add the thinly sliced ham.

To finish, serve warm with a salad of arugula and beet greens.