Mascarpone, Pancetta and Gorgonzola Tart

• 375g pack ready rolled shortcrust

pastry • 250g tub Mascarpone cheese • 4 spring onions • 2 medium eggs • 200g pancetta • 80g Gorgonzola • Black pepper • A little olive oil • A 23cm loose base quiche tin

1. Preheat the oven to 190°c. Roll out the pastry and line the tin. Prick the base, line with foil and bake blind for 6 mins. Carefully remove the foil and bake for a couple of mins to dry the pastry. Allow to cool.

2. Sauté the chopped pancetta in a little oil in a frying pan till just golden. Slice the spring onions thinly.

3. In a large bowl, whisk together the mascarpone cheese with the eggs. 4. Season and add the spring onions. 5. Drain any fat off the cooked pancetta and add to the mix, stirring well. Stir in crumbled gorgonzola.

6. Pour into the baked pastry shell and bake for 20 mins – till golden and set. Serve hot or cold.