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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Season the tomatoes, drizzle with oil then put cut-side down on a non-stick baking tray. Roast for 10 minutes. Cool and slip off the skins.
2. Roll out the pastry to the thickness of a £1 coin. Sprinkle with half the cheese, fold in half, then roll out to the same thickness. Sprinkle over the rest of the cheese and roll out again. Using a dinner plate as a guide, cut out a large circle (about 28cm). Score a border about 1 1/2 cm in from the edge.
3. Mix together the mustard and mascarpone and spread inside the border. Arrange the tomato halves cut-side up inside the border. Season and sprinkle with garlic, thyme and olive oil. Glaze the edges then bake for 30-40 minutes until the pastry is crisp and golden.

414 kcalories, protein 9.7g, carbohydrate 33.8g, fat 27.6 g, saturated fat 11.3g, fibre 0.7g, salt 1.06 g

Latest comments and suggestions

• veggiefoodlover13

  10 January 2008

  veggiefoodlover13 rated and commented on this recipe

  

  yummmmmmmy!!!! and very easy!!!

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• carole

  17 January 2008

  carole rated and commented on this recipe

  

  made this and added some pancetta on the top it tasted great.

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• sally

  19 March 2008

  sally rated and commented on this recipe

  

  delicious!!

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• Maz

  19 April 2008

  Maz commented on this recipe

  massively tasty, easy to make and a massive hit with the dinner guests!!! Winner!!!

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• stasias

  22 August 2008

  stasias rated and commented on this recipe

  

  i made this to take to a party and it was a total hit! Everyone-young and old and inbetween loved it! And it was a total doddle to make!

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• Jo's grub

  18 September 2008

  Jo's grub rated and commented on this recipe

  

  This went down great with my vegetarian and meat eating guests! It's really tasty and very easy to make. I did add some goats cheese to the top of the tart though as it looked a bit sparse. Will certainly be making it again.

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Ingredients

• 8-10 small vine tomatoes , halved
• olive oil
• 500g block puff pastry
• 50g parmesan or Grana Padano, roughly grated
• 1 tbsp Dijon mustard
• 2 tbsp mascarpone
• 2 garlic cloves , sliced
• 2 sprigs thyme , leaves chopped
• 1 egg , beaten to glaze

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Difficulty and servings

Serves 6

Preperation and cooking times

Ready in 1 hour

Ingredients

• 8-10 small vine tomatoes , halved
• olive oil
• 500g block puff pastry
• 50g parmesan or Grana Padano, roughly grated
• 1 tbsp Dijon mustard
• 2 tbsp mascarpone
• 2 garlic cloves , sliced
• 2 sprigs thyme , leaves chopped
• 1 egg , beaten to glaze

414 kcalories, protein 9.7g, carbohydrate 33.8g, fat 27.6 g, saturated fat 11.3g, fibre 0.7g, salt 1.06 g

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