Ingredients

• 2 Borg’s Shortcrust Pastry sheets
• 4 tbs semolina
• 220 g mascarpone
• 125 g grated cheddar
• 1 egg yolk, lightly beaten
• 1 tsp cream
• 2 zucchinis, medium size, sliced into thin rounds
• 1 thyme sprig, leaves removed
• 75 g feta, crumbled
• ½ cup pine nuts, optional

Method

1. Preheat oven to 190° C degrees. Prepare an oven tray wide enough for two sheets of pastry. Line with baking paper and sprinkle over the semolina. Prepare an egg wash using the egg and cream.
2. Lay out both sheets of Borg’s Shortcrust Pastry, brush a little of the egg wash at the seam of the sheets and gently overlap about 2 cm. In a small bowl, combine the mascarpone and cheddar. Spread over the pastry to 4cm of the pasty edge. Layer the zucchini slices, sprinkle over the thyme and season with salt and pepper. Fold in the edges, sprinkle the feta and pine nuts. Brush the edges with the remaining egg wash.
3. Bake for about 40 – 45 minutes. Let cool, slice, and serve.