Prosciutto & Roasted Pepper Tartlets

(makes 4)

Made in our 4 Small Tartlet Tins


  • 6 slices prosciutto
  • 4 slices roasted red pepper, coarsely chopped
  • 4 tbsp coarsely chopped fresh basil
  • 75g grated mozzarella
  • 200ml single cream
  • 40ml milk
  • 3 eggs
  • 220g ready-made shortcrust pastry


  1. Preheat the oven to 200°C/400°F.
  2. Heat the frying pan and cook the prosciutto until crisp. Remove from the pan, leave to cool and chop coarsely. Place into a bowl, add the pepper, basil and cheese and stir to combine.
  3. Place the cream, milk and eggs into a large jug and whisk to combine.
  4. Cut four rounds from the pastry and press into the tartlet tins. Divide the prosciutto mixture between the tins then top up with the cream mixture.
  5. Bake for 20-25 minutes. Leave to cool in the tins for 5 minutes before serving.

Tip : Beautifully balanced with a glass of Merlot or lager, served extra-cold.