Tomato & pesto tart

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olive magazine

6 ratings

Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry onto a baking sheet and score a border 1cm from the edge. Prick inside the border with a fork, then bake for 15-20 minutes until light golden.
2. Gently squash down the middle. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season. Bake for 10 minutes until the tomatoes are cooked and the marscarpone has melted.

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Make sure you buy British - the tomato season's in full swing in summer so there are plenty of varieties to choose from

Per serving

458 kcalories, protein 9.7g, carbohydrate 40g, fat 29.9 g, saturated fat 12.6g, fibre 1.6g, salt 0.97 g

Latest comments and suggestions

• muffin

  30 December 2007

  muffin rated this recipe

  

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• mcruari

  30 March 2008

  mcruari commented on this recipe

  I used a little more mascarpone and a little less pesto and sprinkled it all with some ex-virgin olive oil and it was delicious.

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• Elaine

  17 July 2008

  Elaine rated and commented on this recipe

  

  It was easy to make and loved by all

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• knickers

  18 September 2008

  knickers rated and commented on this recipe

  

  these were very tasty and a big hit, so quick and simple but they look great, i used a variety of different type and coloured tomatoes just to give ti a bit of variety. will definitely cook a gain.

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• nazb

  18 October 2008

  nazb rated and commented on this recipe

  

  I made this with cherry tomatoes and a bit more mascapone it looked really proffesional. The family loved and wanted more would definately make again probably with a few herbs next time

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• Shockfaint

  24 October 2008

  Shockfaint rated and commented on this recipe

  

  This tasted fab! Even my VERY fussy husband enjoyed it, which is recommendation indeed! Will become a regular in our house, so simple to make.

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• spoonfool

  24 November 2008

  spoonfool rated and commented on this recipe

  

  Very easy to make and tastes great. I used medium fat cream cheese instead of the mascarpone, a mixture of tomatoes and drizzled some olive oil over them. I have made this twice - the second time, I didn't bother to cook the pastry first and I preferred the results.

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Ingredients

• 375g ready-rolled puff pastry
• 6-8 vine tomatoes , depending on size, thinly sliced
• 4 tbsp pesto
• 2 tbsp mascarpone

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 375g ready-rolled puff pastry
• 6-8 vine tomatoes , depending on size, thinly sliced
• 4 tbsp pesto
• 2 tbsp mascarpone

Per serving

458 kcalories, protein 9.7g, carbohydrate 40g, fat 29.9 g, saturated fat 12.6g, fibre 1.6g, salt 0.97 g

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