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    Home » Recipes » Vegetarian Recipes

    Tomato Mascarpone Tart

    Published: Sep 1, 2022 · Modified: Jan 1, 2023 by Samantha Ferraro · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    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.

    Colorful slices of heirloom tomatoes are layered on top of cooked puff pastry with a thin layer of mascarpone cheese under the tomatoes. The mascarpone tart is garnished with a few leaves of fresh basil.

    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 ¼ 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.  
    Slices of yellow and red heirloom tomatoes are layered on top of cooked puff pastry with a spread of mascarpone cheese in between. The mascarpone tart is topped with leaves of fresh basil.

    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.
    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.

    Tomato Mascapone Tart

    Samantha Ferraro

    LittleFerraroKitchen.com

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Thawing 30 mins
    Total Time 1 hr 15 mins
    Course Appetizer, Brunch, Snack
    Cuisine American
    Servings 6 servings
    Calories 338 kcal

    Equipment

    Silpat
    Microplane

    Ingredients
     
     

    • 1 sheet of puff pastry thawed
    • Flour for dusting surface
    • 3 Medium sized heirloom tomatoes sliced
    • ½ teaspoon Kosher salt to taste
    • ½ cup Mascarpone cheese
    • ¼ cup Grated Parmesan cheese
    • ½ teaspoon Dried oregano or dried thyme + more for tomatoes
    • Olive oil for drizzling
    • Basil leaves for garnish

    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 ¼ 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: 338kcalCarbohydrates: 22gProtein: 6gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 22mgSodium: 382mgPotassium: 178mgFiber: 1gSugar: 2gVitamin A: 811IUVitamin C: 8mgCalcium: 73mgIron: 1mg
    Keyword mascarpone tart
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

     

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    Comments

    1. Maureen @ Orgasmic Chef says

      July 12, 2012 at 8:58 pm

      5 stars
      I can close my eyes and taste tomatoes ripened on the vine and sliced for this tart. It looks great!

      Reply
    2. Samantha says

      July 14, 2012 at 10:38 am

      Thank you so much! And not too hard to make either 🙂

      Reply

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