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.
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!
Nutrition
Calories: 262kcalCarbohydrates: 17gProtein: 4gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 14mgSodium: 233mgPotassium: 181mgFiber: 2gSugar: 2gVitamin A: 687IUVitamin C: 20mgCalcium: 51mgIron: 2mg
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