Preheat oven to 200°C.
Score a 1cm rim around the perimeter of the pastry squares. Prick the centre all over with a fork. Brush pastry with beaten egg and sprinkle with pepper.
Spread a little crème fraîche over the base of each tart and add a layer of pear slices.
Top each tart with Gorgonzola, walnuts, Parma Ham and thyme leaves.
Bake in the oven for 15-18 minutes until the pastry has risen and turned golden brown.
Cook’s tip: These tarts are equally delicious served cold as part of a picnic lunch or dinner party starter.
Recipe courtesy of Gorgonzola