Ingredients
1 sheet of puff pastry2 peaches, stoned and sliced
100g mascarpone cheese
3 star anise
2 sprigs of thyme
1 tsp honey
1 tsp of Fresh & Zesty sea salt
1 egg, beaten
6 slices of parma ham
Instructions
- Preheat your oven to 180˚C and roll out your pastry so it is 10mm thick.
- To make this tart place your rolled puff pastry on a lined baking tray and score a rectangle inside your pastry sheet with a butter knife to suppress the rise. Use a pastry brush to egg wash the edges.
- Then place all your toppings around the pastry. Add dollops of mascarpone, sliced peach and sprigs of thyme, scrunch up slices of parma ham and finish with a good drizzle of honey and generous sprinkle of Fresh and Zesty.
- Bake for 25-30 minutes. Slice and serve warm or enjoy later cold with some green leaves.
