• 320g Sheet ready-rolled puff pastry
• Flour for dusting
• 4 tsp. Sundried tomato paste
• 50g Parmigiano Reggiano, finely grated, plus 1 tbsp. extra
• 6 slices Prosciutto di Parma
• 1 Egg, beaten

Preparation: 35 minutes

Cooking time: 20 minutes

Heat oven to 200°C/180°C fan/gas 6 and line a couple of large baking trays with parchment paper. Unravel your pastry sheet onto a lightly floured surface with the long edge facing you.

Spread the sundried tomato paste all over the pastry, right to the edges, then evenly scatter over the Parmigiano Reggiano. Gently roll with a rolling pin, to flatten the cheese a little. Top with the Prosciutto di Parma slices, laying them flat and evenly over the pastry.

With the long edge facing you, fold the top quarter of the pastry down and the bottom quarter up. Repeat, folding the bottom up and the top down, so that the pastry meets and you have a seam in the middle.

Roll along the pastry pushing down gently to compact a little, then brush the top with the beaten egg. Fold in half along the seam, then chill in the freezer for 20 mins.

Transfer the dough to a chopping board and, cut into slices just under 1cm thick using a floured knife. Place well apart on the prepared trays.

Gently pull the ends of each palmier apart slightly to make a kind of heart shape. Sprinkle very lightly with a little more Parmigiano Reggiano and bake for 15-20 mins, or until golden and cooked through. Transfer to a wire rack to cool.