100gmature Wyke cheddar, grated (plus extra for topping)
1 tspDijon mustard
1 tspfresh thyme leaves
1 tspfinely chopped rosemary
4–5 ripeapricots, halved and stones removed
1 egg,beaten
1 tbspolive oil for drizzling
A fewextra thyme leaves, to garnish
Salt andblack pepper
Method:
Preheat the oven to 200°C/ Gas mark 6. Line a baking tray with baking parchment.
In a medium bowl, mix together the mascarpone, grated cheddar, mustard, thyme, rosemary, and a generous pinch of salt and pepper. Stir until well combined. Taste and adjust seasoning as needed.
Unroll the puff pastry onto the prepared baking tray. Score a border about 2cm from the edge all the way around (don't cut through). This will allow the edges to puff up. Prick the centre of the pastry (inside the border) all over with a fork to prevent it from rising too much. Spread the mascarpone and cheddar mixture evenly over the inner section of the pastry.
Slice the apricot halves if desired, and arrange in fans over the cheddar mixture. Sprinkle with a little extra cheddar on top for a golden finish.
Brush the border of the tart with the beaten egg. Bake for 25–30 minutes, or until the pastry is golden and puffed, and the cheese is bubbling. Remove from the oven and allow to cool for a few minutes. Drizzle with a touch of olive oil or honey if you’d like to enhance the sweetness/savouriness contrast. Scatter a few fresh thyme leaves over the top before serving.
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