Tomato Mascarpone Pepper Tart
This tomato mascarpone pepper tart is made with flaky puff pastry, ripe tomatoes, and a creamy mascarpone base lightly seasoned with herbs. An easy savory tart that’s perfect for lunch or brunch.
This tomato mascarpone pepper tart is a savory recipe that lets fresh ingredients shine. Flaky puff pastry is topped with creamy mascarpone, sun-ripened tomatoes, peppers, and a light mix of herbs. It’s a simple tart that works best with garden fresh tomatoes, similar to my rustic tomato galette.
It’s easy to put together and bakes quickly, making it a great option for casual lunches or weekend brunches. I love that I can make it ahead and it’s just as good served warm as it is at room temperature.
Table of Contents
Why You’ll Love This Tomato and Mascarpone Tart
- Easy and versatile: Made with puff pastry, this tomato tart with mascarpone and peppers comes together quickly and works well for lunch, brunch, or a light meal.
- Great make-ahead option: It can be prepared in advance and served warm or at room temperature, making it ideal for casual entertaining.
Ingredient Notes
- Puff pastry: Store-bought puff pastry works perfectly here. Thaw it according to the package directions so it rolls out easily without cracking.
- Tomatoes: Vine-ripened tomatoes work well, or use heirloom tomatoes when they’re in season. Choose tomatoes that are ripe but still firm, and slice and lightly salt them first to remove excess moisture and prevent a soggy crust.
- Mascarpone: Bring the mascarpone to room temperature before spreading so it goes on smoothly. Its mild, creamy flavor balances the acidity of the tomatoes.
- Peppers and chili: Green pepper adds a mild sweetness, while a small chili gives just a hint of heat. Adjust the amount to suit your taste.
- Herbs: Dried oregano and basil add classic Mediterranean flavor, while fresh basil is best added at the end for a brighter finish.
- Olive oil: A light drizzle before baking helps bring the flavors together and adds richness to the tart.
How to Make Tomato Mascarpone Pepper Tart
To start, thinly slice the tomatoes and place them on paper towels. Sprinkle lightly with salt and cover with another paper towel to draw out excess moisture while you prepare the rest of the ingredients.
Roll out the puff pastry and place it on the prepared parchment paper lined baking sheet. Use a fork to poke holes in the center so it doesn’t puff up too much. Bake at 400°F briefly, then remove and cool slightly.
Spread the mascarpone evenly over the pastry, leaving a small border. Sprinkle with half of the dried herbs, then top with the tomato slices, green pepper, and chili. Finish with the remaining herbs, a light drizzle of olive oil, and a pinch of salt.
Return the tomato and mascarpone tart to the oven and bake until the pastry is golden and crisp. Remove and finish with fresh basil and a pinch of coarse salt, if desired.
Recipe Tips
- Salt the tomatoes first. This helps draw out moisture and keeps the pastry crisp.
- Use room-temperature mascarpone. Soft mascarpone spreads easily and creates a smooth, even layer on the pastry.
- Don’t skip the pre-bake. Pre-baking the puff pastry prevents the center from becoming soggy once the toppings are added.
- Slice cleanly before serving. Let the tomato mascarpone tart rest for a few minutes after baking so it slices neatly without the toppings sliding.
FAQs
Yes. A pie crust will work, but the tart will have a more traditional pie texture rather than a light, flaky one. Pre-bake the crust slightly before adding the toppings so it doesn’t become soggy.
Yes. You can bake the tart ahead of time and serve it warm or at room temperature. It’s best enjoyed the day it’s made for the flakiest texture.
Vine-ripe tomatoes work well, and heirloom tomatoes are a great choice when they’re in season. Choose tomatoes that are ripe but still firm, and lightly salt them first to remove excess moisture.
Store leftovers in an airtight container in the refrigerator for up to two days. Let the tart come to room temperature or warm it slightly before serving.
More Savory Recipes
Tomato Mascarpone Pepper Tart
Ingredients
- 1 sheet puff pastry
- 3 medium heirloom tomatoes or different sized tomatoes
- 1 small chilli (chopped)
- ½ medium green pepper sliced
- ½ cup mascarpone cheese (room temperature)
- ½ teaspoon salt
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 4-5 basil leaves to garnish
Instructions
- Pre-heat the oven to 400℉ (200℃) and line a baking sheet with parchment paper.
- Slice tomatoes in thin slices and place them on a paper towel. Sprinkle some salt and cover with another paper towel to dry the slices.
- Roll out the puff pastry and place it on the prepared baking sheet. Poke holes with a fork in the puff pastry so the centre doesn't puff up too much.
- Place the pastry in the oven and bake for 10 minutes. Then take it out of the oven and let it cool for a few minutes.
- Spread the mascarpone over the puff pastry and top with ½ tablespoon of oregano and ½ tablespoon of basil. Add the tomato slices, peppers and chopped chillies. Sprinkle the rest of the herbs on top. Drizzle the olive oil and sprinkle with some salt.
- Place the tart in the oven and bake for approximately 18-20 minutes or until the pastry is golden brown.
- When ready, top with some coarse salt and basil leaves. Cut into slices and serve. Enjoy!