Oysters baked with garlic mascarpone and puff pastry
( SERVES 2 )
11/2/2009
Ingredients
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| 80 g | Mascarpone |
| 20 g | Butter, softened |
| 1 clove | Garlic, finely chopped |
| 1 | Lemon, for 2 tsp juice |
| 1 to taste | Black pepper - ground |
| 1 to serve | Sea salt |
| 3 sheets | Puff pastry |
| 12 | Oysters, in the half shell |
| 1 | Egg |
Directions
- Preheat oven to 220C.
- Combine the mascarpone, butter, garlic and lemon juice. Stir until smooth. Add grind of black pepper.
- Lay enough rock salt on a baking tray to be able to wedge the oyster shells in.
- Roll the pastry out thinly and cut into rounds that just fit over each oyster shell. Place a teaspoon of the mascarpone mixture on top of each oyster.
- Whisk the egg and brush around the rim of each shell, lightly press on the pastry and brush with egg.
- Lay the oysters in the rock salt and bake for seven to eight minutes or just until the pastry is puffed and golden.
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