DIY美食:番茄香蒜醬餡餅
Tomato and pesto tart
番茄香蒜醬餡餅
40 minutes
40分鐘
ready-rolled puff pastry 1 sheet
pesto 4 tbsp
mascarpone 2 tbsp
vine tomatoes 6, thinly sliced
卷好的酥皮餅 1張
香蒜醬 4湯匙
馬斯卡彭奶酪 2湯匙
番茄 6個，切成薄片
■ Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry on to a baking sheet and score a dorder 1cm from the edge. Prick inside the border with a fork, then bake for 15-20 minutes until light golden.
把烤箱撥至200C/熱風180C/煤氣6。把酥皮攤在烤架上,大約留出離邊緣1釐米的位置。用叉子稍微穿刺邊緣，烤15-29分鐘直至變成淡金黃色。
■ Gently squash down the middle. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season. Bake for 10 minutes until the tomatoes are cooked and the mascarpone has melted. Serves 4
稍微壓制酥皮中間部分，把醬料填至邊緣。撒上馬斯卡普尼乾酪，把番茄擺在上面。晾乾。烤10分鐘直到番茄和馬斯卡普尼乾酪熟透並融合。4人份
Buy British tomatoes when in season – there are loads of different varieties to choose from.
最好購買應季的英國番茄 – 市面上會有許多選擇。
