1 sheet of puff pastry
2 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
This recipe is super simple and epitomises the sweet & salty flavour trend that’s growing in popularity by James Strawbridge
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.