Tomato & pesto tart

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• grumpypants

  30 September 2012

  grumpypants rated and commented on this recipe

  

  really yummy recipe! I used fresh mozerella instead of mascarpone and filo pastry instead of puff pastry - turned out

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• Matty

  10 May 2013

  Matty commented on this recipe

  Lovely and refreshing - used about double the mascarpone than what was suggested. Goes great with beef.

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• gosia

  13 May 2013

  gosia rated and commented on this recipe

  

  Very good and super simple, my pastry had burned a little on the edges before tomatoes were fully cooked, although it was nice and crispy, not soggy at all which has happened before to me with the puff-pastry tarts. I used ricotta mixed up with some herbs as I did not have mascarpone, it was also very nice. It turned out very tasty and fresh, looked nice as well. I�ll be making this again, maybe with some variations �

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• Judith

  18 May 2013

  Judith rated and commented on this recipe

  

  Did this last weekend as a starter for dinner party, went down a storm everyone loved it... and so simple to make. Looks impressive. Will definitely do again.

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• kellylovesbagels

  23 May 2013

  kellylovesbagels rated and commented on this recipe

  

  Loved this recipe, i cut the puff pastry to make individual tarts and they were amazing!

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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

Preparation and cooking times

Ready in 40 mins

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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