10.5oz of soft Pecorino Toscano
10.5oz fresh tomatoes
3.5oz finely sliced ham/prosciutto
2.2 lbs of flaky pastry
Using a rolling pin, roll out the pastry to a thickness of 1mm. Cut into rectangles 20 cm x 12 cm. Place in the center, depending on the lenght, the peeled tomato cut into slices (cut the same thickness as the pastry), leave 1 cm free around the edge on the short side and 3 cm on the long side. Cover the tomato with slices of Prosciutto and Pecorino Toscano. Brush the free inner edges of the pastry with egg and fold over to form a triangle. Prepare the pouches taking care that the last folded edge stays in contact with the pan. Leave stand for 30 minutes, brush with beaten egg and bake in the oven at 350F-400F for 20-25 minutes.