1. Preheat the oven to 350°F (175°C)
2. Brush a 9” oven-safe skillet with 30 ml (2 tbsp) of melted butter.
3. Place two sheets of phyllo dough on your workspace, one on top of the other, with the short sides facing you. Using your fingers, fold the dough accordion-style. Transfer the folded dough into the skillet. Repeat this step with the remaining dough until the skillet is filled.
4. Pour the remaining melted butter over the phyllo dough.
5. Spread a little pickle mustard between the layers of dough, then tuck in slices of prosciutto and grated cheddar cheese.
6. In a small bowl, whisk the egg with the cream. Season to taste with salt and pepper.
7. Pour the egg mixture evenly over the tart.
8. Bake for 25 minutes, or until the tart is golden brown.

This recipe is courtesy of Silly Billy

Chef’s secret

This tart can be frozen once cooked or kept 2 to 3 days in the refrigerator.