- Preheat the oven to 350°F (175°C)
- Brush a 9” oven-safe skillet with 30 ml (2 tbsp) of melted butter.
- 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.
- Pour the remaining melted butter over the phyllo dough.
- Spread a little pickle mustard between the layers of dough, then tuck in slices of prosciutto and grated cheddar cheese.
- In a small bowl, whisk the egg with the cream. Season to taste with salt and pepper.
- Pour the egg mixture evenly over the tart.
- 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.