20g butter, softened
1 clove garlic, finely chopped
2 tsp lemon juice
Freshly ground black pepper
12 oysters in the half shell
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.