Tomato and Mascarpone Tart
A fresh summer lunch dish. Serves 4:
- 1 ready made round or rectangle of puff pastry
- 250g cherry tomatoes, roughly mashed in a bowl
- 2 tbsp tomato puree/paste
- 125g mascarpone
- 50g grated parmesan
- 1 egg yolk
- 3 or 4 larger tomatoes
Lay out the puff pastry on a baking tray, and score with a knife about 2cm in from the edge. Mix the mascarpone, tomato puree, parmesan and egg yolk into the mashed tomatoes, then spread over the pastry, leaving the scored edge clean of the mixture. Slice the larger tomatoes, and lay on top of the mascarpone mixture in an overlapping pattern. Bake the tart at 190C for 35-40minutes, until the tomatoes are softened and the pastry around the rim is risen and golden. Sprinkle with a little fresh thyme or chives and serve with a green salad.