Tomato & Mascarpone Tart
Servings: 6 people
Ingredients
- 350 g puff pastry
- 1-1.2 kg Ripe vine tomatoes I used heritage
- 150 g mascarpone cheese
- 50 g grated parmesan cheese
- 1 clove garlic crushed
- 1 bunch basil leaves only & sliced
- Maldon salt & pepper
- A good pinch granulated sugar if the tomatoes aren't sweet
- Good olive oil to drizzle over the finished tart
Instructions
- Preheat the oven to 190°C fan
- Roll out the pastry to a circle slightly larger than 30cm. Place the pastry disc on a baking tray lined with parchment paper. Prick all over with a fork and then pop it in the fridge while you make the filling and slice the tomatoes.
- Combine the mascarpone, Parmesan, garlic, basil, salt and pepper. Slice the tomatoes and put the ends in a separate pile, (you can use these to make a pasta sauce).
- Spread the mascarpone mixture across the centre of the pastry circle, leaving a space of about 3cm between the edge and the mixture. Arrange the tomatoes on top of the cheese, making sure they over lap and are close together,(see photo). Season the tart with a little salt & pepper and sprinkle over a generous pinch of sugar. Bake for 30 minutes, then reduce the temperature to 150°C fan for a further 35 minutes. Cut away the burnt edges. Serve warm or at room temperature. Just before serving drizzle over a little olive oil. Serve with a dressed green salad.
Notes
* Pack as many tomatoes as you can on the top of the tart. Blot with kitchen paper to get rid of any excess moisture.