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Ingredients
Method
- 375g ready-rolled puff pastry sheet
- 1 beaten egg
- 175g mascarpone
- 30g grated parmesan
- 60g sliced prosciutto or similar
- 30g wild rocket
- 1 red pepper from a jar, sliced
- 1.5 tbsp balsamic vinegar
- Preheat the oven to 220C. Unroll the pastry and score a 2cm border around the edge. Brush the edge with egg and prick the centre of the pastry with a fork.
- Spread the base of the pastry with mascarpone and sprinkle with parmesan. Drape the prosciutto over the base, then bake for 20 mins or until puffed and crisp. Scatter the rocket and pepper slices all over the tart, drizzle with balsamic vinegar and serve warm or cold as part of a picnic platter.
20 mins
6 serving
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