Tomato Mascarpone Tart

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Heirloom Tomato Season

There is nothing better than late summer heirloom tomatoes and once the season hits, I bonbard the kitchen with the colorful fruits.

I like to let the tomatoes do the talking and make simple recipes such as heirloom tomato galette, heirloom tomato bruschetta with labneh and there is nothing better than a classic burrata caprese to really let those tomatoes shine!

Mascarpone Tart

This tomato mascarpone tart was created on a whim and follows the classic and simple flavors of tomatoes.

Puff pastry is rolled out and pre-baked and then smeared with a generous dollop odf tangy mascarpone cheese.

Mascarpone is a thick Italian cheese that is creamy and slightly sweet and acts as the perfect glue between the puff pastry and tomatoes.

Ingredients

• Puff Pastry: Thawed and rolled out a bit to then the pastry.
• Mascarpone Cheese: Is a thick Italian cheese with a similar texture to cream cheese. You can find mascarpone cheese with the other cheeses in the grocery store and if you need a substitute, cream cheese or creme fraiche will work.
• Grated Parmesan: or other grated hard cheese, such as Pecorino or Manchego
• Heirloom Tomatoes: Have fun with the colors but make sure they are in season.
• Fresh Herbs: Such as oregano, thyme or basil.
• Olive Oil: For drizzling on top of the tomatoes.
• Basil Leaves: A few leaves of basil for garnish.

How to Make Tomato Mascarpone Tart

1. Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
2. On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
3. Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a 1/4 inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
4. Place pastry in the oven and bake for 10 minutes.
5. Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
6. Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
7. Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
8. Once done, garnish with fresh basil and serve.  

A Few Tips

• Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
• Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
• Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
• Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
• Serve the mascarpone tart warm or at room temperature.

Print Recipe

5 from 1 vote

Tomato Mascapone Tart

This mascarpone tart is as simple as it gets. Buttery puff pastry is layered with creamy mascarpone cheese, grated Parmesan and slices of sweet heirloom tomatoes. Serve warm or at room temperature for a easy and effortless summer meal.

Prep Time15 mins

Cook Time30 mins

Thawing30 mins

Total Time1 hr 15 mins

Course: Appetizer, Brunch, Snack

Cuisine: American

Keyword: mascarpone tart

Servings: 6 servings

Calories: 338kcal

Author: Samantha Ferraro

Cost: $10

Equipment

Silpat

Microplane

Ingredients

• 1 sheet of puff pastry thawed
• Flour for dusting surface
• 3 Medium sized heirloom tomatoes sliced
• 1/2 teaspoon Kosher salt to taste
• 1/2 cup Mascarpone cheese
• 1/4 cup Grated Parmesan cheese
• 1/2 teaspoon Dried oregano or dried thyme + more for tomatoes
• Olive oil for drizzling
• Basil leaves for garnish

US Customary – Metric

Instructions

• Preheat oven to 400 degrees Fahrenheit and place the sliced tomatoes on a paper towel lined plate or baking sheet and sprinkle the tomatoes with Kosher salt, to draw out some of the moisture.
• On a lightly floured surface, gently roll out the thawed puff pastry, so it stretches on all sides
• Place puff pastry onto parchment lined baking sheet (I also like using reusable silpats and with a small paring knife, make a 1/4 inch border around the pastry. Then use a fork to poke holes all over the center, this will help the pastry not puff up so much in the center.
• Place pastry in the oven and bake for 10 minutes.
• Once the pastry is done prebaking, let it cool for a few minutes and spread a thin layer of the mascarpone all over the center of the pastry and sprinkle with grated Parmesan cheese and herbs.
• Add a layer of heirloom tomatoes, overlapping as needed and sprinkle with more herbs and drizzle of olive oil.
• Place the tart back into the oven and continue baking for another 10-15 minutes, until the pastry is golden brown and tomatoes have reduced.
• Once done, garnish with fresh basil and serve.

Notes

• Take the time to salt and dry the tomato slices, this will help prevent any unnecessary sogginess.
• Pre-baking the puff pastry dough also ensures a dry, crisp and butter bottom.
• Use any grated cheese that you like such as Pecorino, Manchego, gouda or cheddar.
• Same goes for the herbs, use any herbs that you enjoy such as thyme, oregano and basil.
• Serve the mascarpone tart warm or at room temperature.

Nutrition

Calories: 338kcal | Carbohydrates: 22g | Protein: 6g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 382mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 811IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg