This tart was simple to make and was a huge hit at the christening. It was hard not to eat this after cutting it though, the mascarpone was so deliciously creamy and the tomatoes just delicious.
It doesn’t matter if you love meat or not this is a great side dish at a party or bbq or even as a light main meal on a Sunday.
- 375g ready roll puff pastry
- 6 tbsp red pesto
- 1/2 tub mascarpone
- 8 thinly sliced tomatoes
- 6 chopped cherry tomatoes
- 3 chopped plum tomatoes
Pre-heat oven to 200c/fan assisted 180c/gas mark 6.
Unroll the pastry (it should already have a baking sheet rolled with it) and lay flat onto a baking tray, score a 1cm border, larger if you prefer. Prick inside the border then bake for 10-15 minutes in the middle of the oven.
When you take it out the middle will be enlarged, flatten down the middle with a clean kitchen towel and be careful not to burn yourself, it’s very hot!
Spread the pesto all over the middle, arrange part the mascarpone over the pesto and arrange your tomatoes over the top. Before putting it back in the oven, season and bake for 5 minutes.
Take out and add the remainder of the mascarpone and bake for a further 5-10 minutes or until golden.
Serve with a salad and enjoy.