LEMONTHYME,MASCARPONE,
PROSCIUTTO AND TOMATO
SERVES 6-8
1 x 375gsheetfrozenall-butter
puffpastry,thawed
1 cup(250g)good-quality mascarpone
1 tspplainflour
20gfinelygratedparmesan
(^1) / 2 cuplemonthymeleavesandsprigs
Finelygratedzestof^1 / 2 lemon,
plusjuiceof1 lemon
2 tbsextravirginoliveoil
300gmixedtomatoes,quartered
6 thin slices prosciutto
Preheattheovento200°C.Linea baking
tray with baking paper and place pastry
onpaper.Usingthetipofa sharpknife,
lightlyscorea 2cmborderaroundthe
edgesofthepastry(becarefulnotto
cutallthewaythroughthepastry).Using
a fork,lightlyprick pastry all over inside
theborder.
Combinemascarpone,flour,parmesan,
halfthelemonthymeandlemonzestin
a bowlandseason.Spreadoverthe
pastry,insidetheborder.Bakefor
30 minutesoruntilpastryis golden.
Combinethelemonjuiceandoilin
a bowlwiththeremaininglemonthyme.
Seasonandtossthroughtomato.
Arrangeprosciuttoandtomatomixture
overthetartandscatterwithfreshly
groundblackpepper.Serve hot or at
room temperature.