Herbed Mascarpone Galette with Prosciutto & Broccolini

Ingredients

¼ cup Tatua Mascarpone

1 tbsp pesto

1 sheet of pre-rolled flaky pastry

2 slices of prosciutto (swappable with ham or smoked salmon)

Broccolini (swappable with asparagus or courgette ribbons)

Parmesan cheese, grated

Per person

Method

Moreish but simple to whip up with some ready-made pastry and our Mascarpone. Change up the topping with what you have or is in season.  Replace the broccolini with asparagus or courgette ribbons, even thinly sliced beetroot.  While the prosciutto can be swapped out with ham or smoked salmon. 

• Mix the Tatua Mascarpone and pesto together.
• Place the pastry on a baking tray. Spread over the pastry sheet, then lay on top the broccolini and prosciutto.
• Fold or crimp the edges together to form a circle. Sprinkle over with Parmesan cheese.
• Bake at 200C for 20-30 minutes or until the pastry is golden brown.
• Tip – place your pizza stone in the oven when it is heating up and put your oven tray on this to help cook the bottom on the galette.
• For a golden crust brush the edges with a beaten egg before baking.

Recipe and image by Nourish Magazine.