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Ingredients
- ready-rolled puff pastry 500g block
- dolcelatte 75g
- mascarpone 4 tbsp
- pears 2 peeled, cored and sliced
- egg 1, beaten to glaze
- pine nuts 3 tbsp
- thyme leaves from 2 sprigs
- runny honey
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry then cut into 4 circles about 14cm in diameter and score a border about a finger’s-width in from the edge. Mash together the dolcelatte and mascarpone and dot inside the border. Arrange slices of pear on top and glaze the border with egg.
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Step 2
Cook for 15 minutes then scatter with the pine nuts and thyme and cook for another 5-10 minutes until puffed and golden. Drizzle with a little honey before serving.
Nutritional Information
- Kcals 693
- Fat 47g
- Carbs 58.5g
- Fibre 1.8g
- Protein 12.8g
- Salt 1.33g
