Last week was rather higgledey-piggledey and a little stressful, it felt like I hadn’t stopped. That is why I decided Sunday was a complete day of rest, spent in the garden. I rusted up a salad, bought some cheese, concocted a few dips and made this tomato and mascarpone tart. It was a scrumptious lunch and it couldn’t have been easier to put together or more relaxing.
This tart is very quick to assemble, it does take time to bake, the reason being that it undoubtedly intensifies the tomato flavour. Serve with a crisp green salad and crusty bread and you have the perfect movable feast.
Tomato & Mascarpone Tart
- 350 g puff pastry
- 1-1.2 kg Ripe vine tomatoes I used heritage
- 150 g mascarpone cheese
- 50 g grated parmesan cheese
- 1 small clove garlic crushed
- 1 bunch fresh basil leaves only & sliced
- Maldon salt & pepper
- A good pinch granulated sugar
- Good olive oil to drizzle over the finished tart
- Preheat the oven to 200C.
- 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, 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,(more so that in the 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 150C 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.