Peach & Mascarpone tart

Instructions

1. Preheat your oven to 180˚C and roll out your pastry so it is 10mm thick.
2. 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.
3. 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.
4. Bake for 25-30 minutes. Slice and serve warm or enjoy later cold with some green leaves.