番茄香蒜酱馅饼
40 minutes
40分钟
ready-rolled puff pastry 1 sheet
pesto 4 tbsp
mascarpone 2 tbsp
vine tomatoes 6, thinly sliced
卷好的酥皮饼 1张
香蒜酱 4汤匙
马斯卡彭奶酪 2汤匙
番茄 6个，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.
把烤箱拨至200C/热风180C/煤气6。把酥皮摊在烤架上,大约留出离边缘1厘米的位置。用叉子稍微穿刺边缘，烤15-29分钟直至变成淡金黄色。
■ 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
稍微压制酥皮中间部分，把酱料填至边缘。撒上马斯卡普尼干酪，把番茄摆在上面。晾干。烤10分钟直到番茄和马斯卡普尼干酪熟透并融合。4人份
Buy British tomatoes when in season – there are loads of different varieties to choose from.
最好购买应季的英国番茄 – 市面上会有许多选择。
