Ingredients
10 total- 320 g of puff pastry sheet
- 1 medium egg, beaten
- 250 g of mascarpone
- 4 tbsp of natural yoghurt
- 1 tbsp of vanilla bean paste
- 4 peaches, thinly sliced
- 150 g of raspberries
- 3 mint sprigs, leaves picked
- 20 g of pine nuts, toasted (optional)
- 1 drizzle of runny honey (optional)
Method
4 stepsStep 1
Preheat the oven to 220°C/200°C fan/gas 7. Unroll the pastry sheet and transfer to a large baking tray, keeping it on its baking paper. Using a sharp knife, score a 1.5cm border around the edge and brush it with the egg. Bake for 12-15 mins, until golden.
Step 2
Remove from the oven and use the back of a spoon to push down the puffed middle. Set aside to cool completely (about 15 mins).
Step 3
In a small bowl, combine the mascarpone, yoghurt and vanilla. Spread the mixture onto the cooled pastry, keeping it inside the border and smoothing it out with a spatula.
Step 4
Top with the peaches and raspberries, then scatter over the mint leaves. Top with the pine nuts and honey, if using, and serve.