Seared Peach, Mozarella & Prosciutto Tart

Ingredients

2 sheets short crust savoury pastry, semi-thawed
½ cup tomato relish
½ cup grated mozzarella cheese
6-8 bocconcini mozzarella balls
6-8 slices fresh prosciutto
2 fresh peaches, sliced
1-2 tablespoons balsamic glaze (or maple syrup)

This cheesy tart is zested up with the addition of sweet peaches. Serves 4.

Pair this tart with Lanson Rosé Champagne.

Its pink tint with salmon touches is a result of blending 53% pinot noir, 32% chardonnay and 15% pinot meunier. Aromas of rose petals and fruit displays balance between roundness and freshness. Additionally, flavours of tart strawberry and redcurrant make this rosé full-bodied and well-structured.

Pre-heat the oven to 185°C, line a medium sized tart tin with the pastry sheets, trimming to fit neatly.
Spread the relish over the base and sprinkle with the grated cheese. Bake for 25-30 minutes or until the pastry is golden and set.
Meanwhile grill or sear the peach slices for 2-3 minutes until coloured and drizzle with the balsamic dressing (or maple syrup) and allow to caramelise.
To serve the tart, dress with the warm seared peaches, torn fresh mozzarella and waves of prosciutto, garnish with a few green leaves or fresh herbs.