Roasted strawberry and cream pie

Ingredients:

435g frozen cream vanilla bean pastry rolled
to a thickness of 3mm

750g strawberries, hulled, halved if large

1 vanilla bean, split, seeds scraped

2 tbs maple syrup

1 thyme sprig

500g mascarpone cheese

11/2 cups thickened cream

1/3 cup pure icing sugar

1 tsp vanilla bean paste

Preheat oven to 200°C. Line pastry case with baking paper and fill with baking beads. Cook for
25 minutes. Toss together
strawberries, vanilla pod and seeds, maple syrup and thyme on a baking tray
lined with baking paper, and roast for 16 minutes.