Ingredients

1 pack puff pastry

100 g feta cheese, crumbled

2 tbsp mascarpone

4 stems fresh thyme, leaves only

Zest and juice of 1/2 lemon

Ripe tomatoes

Extra virgin olive oil

1 egg, beaten

Micro herbs or chopped herbs (oregano, parsley)

Method

1. Preheat oven to 200 C/180 C fan.

2. Unroll the pastry onto a lined baking sheet. Lightly score a 3 cm border around the edge and prick the inside rectangle of pastry with a fork.

3. Mash up the feta with the mascarpone, thyme, lemon zest and juice, 1 tbsp olive oil and black pepper.

4. Slice up the tomatoes.

5. Carefully spread the feta over the inside rectangle of the pastry. leaving the margin untouched. Place the tomatoes on top, add a little olive oil and season with sea salt and black pepper. Glaze the edge of the pastry with beaten egg.

6. Bake for 20-25 mins, until the pastry is golden.

7. Leave to cool for 10 mins, then sprinkle with the herbs.