Method

• 1.
  For the pastry, place flour, butter and chilli flakes in a food processor and whiz until mixture resembles fine breadcrumbs. Add egg and 1 tbs iced water, and pulse until just combined. Bring together with your hands, enclose in plastic wrap and chill for 30 minutes.
• 2.
  Meanwhile, combine garlic, oil, thyme and chilli in a bowl. Set aside.
• 3.
  Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
• 4.
  Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into six 8cm x 11cm rectangles and six 9cm x 12cm rectangles (chill the pastry as required if it starts to get too soft). Arrange larger pastry pieces on prepared tray. Top with mozzarella slices and drizzle with a little of the oil mixture. Top with smaller pastry pieces, then fold up bottom pastry edges and press to seal. Drizzle with a little more oil mixture.
• 5.
  Bake for 25 minutes or until golden.
• 6.
  Serve hot or warm drizzled with remaining oil mixture and scattered with salt flakes, micro basil and extra thyme.