Roasted tomato and parmesan tart

I was given a copy of the BBC’s Olive magazine, coincidentally just at the moment when we picked our last few tomatoes, and had some mascarpone that needed using up. This recipe called to me, a speedy alternative to long-time favourite Tarte à la moutarde (total time an hour, tops). I’m sure you could make smaller individual ones to serve as a starter with a few salad leaves.

8-10 small ripe tomatoes, halved
olive oil
500 g puff pastry
50 g parmesan, grated
2 tbs mascarpone
1 tbs fine French mustard
1 or 2 cloves garlic, thinly sliced
leaves from 2 sprigs thyme (or some dried herbes de Provence)

Heat the oven to 200C (180 for a fan oven). Season the tomatoes, place cut-side down on a non-stick baking sheet, and roast for 10 minutes.

Meanwhile, roll out the pastry to a thickness of about 2-3 mm. Sprinkle with half the parmesan, fold in half, and roll out again. Use a dinner plate as a template to cut out a large circle and place on another baking tray. Using a sharp knife, score a rim around the edge. Beat together the mascarpone and mustard, and spread over the pastry, staying within the rim.

Remove the tomatoes from the oven, slip off the skins, and arrange them on the pastry, cut side up. Sprinkle over the rest of the parmesan, the sliced garlic, and the thyme. Drizzle with olive oil. Bake for 20-30 minutes, until the pastry is crisp and golden

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