Mascarpone and Tomato Individual Tarts (for two)

This Mascarpone and Tomato Tart is perfect as an appetizer, especially if you are that kind of person that likes savory dishes.

You can make tarts so easily, when you are in a rush you can use store-bought pastry. Then, you add the rest of the ingredients for the tart, and you have a beautiful dessert or an individual savory dish. 🙂

Ingredients:

• 1 sheet of puff pastry
• 10 cherry tomatoes, sliced
• 1 tablespoon of fresh dill
• 1 tablespoon of fresh chives
• 100 g of mascarpone cheese at room temperature
• salt and pepper
• 1/2 a teaspoon of an infused oil (I used chili olive oil)

Slice the tomatoes and leave them on a clean kitchen paper for 30 minutes to get rid of the excess moisture. Let the pastry sheet thaw at room temperature for 20 minutes until you are ready to roll it without breaking it. Put the ramekins upside down on the puff pastry and cut 2 circles, leaving 5 centimeters on each side, so that the pastry will cover almost the entire ramekin inside.

With the rest of the puff pastry, you can make some pastry sticks with seeds, find the recipe here.

Let the pastry sheet thaw at room temperature for 20 minutes until you are ready to roll it without breaking it. Put the ramekins upside down on the puff pastry and cut 2 circles, leaving 5 centimeters on each side. This way, the pastry will cover almost the entire ramekin inside.

Carefully place the pastry in the ramekins and push it down, to be even. In a small bowl, mix the mascarpone cheese with the dill and the oil. Season with salt and pepper. Add the cheese into the ramekins, 50 g in each ramekin, and even it out with a teaspoon. Add the tomatoes as well and the chives.

Place the ramekins in the preheated oven at 180*C for about 30 minutes, or until the pastry is golden brown and the cheese bubbles inside. Serve warm.

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Mascarpone and Tomato Individual Tarts (for two)

Yield: 2 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 sheet of puff pastry
• 10 cherry tomatoes, sliced
• 1 tablespoon of fresh dill
• 1 tablespoon of fresh chives
• 100 g of mascarpone cheese at room temperature
• salt and pepper
• 1/2 a teaspoon of an infused oil, I used chili olive oil

Instructions

1. Slice the tomatoes and leave them on a clean kitchen paper for 30 minutes to get rid of the excess moisture.
2. Let the pastry sheet thaw at room temperature for 20 minutes until you are ready to roll it without breaking it.
3. Put the ramekins upside down on the puff pastry and cut 2 circles, leaving 5 centimeters on each side, so that the pastry will cover almost the entire ramekin inside.
4. Let the pastry sheet thaw at room temperature for 20 minutes until you are ready to roll it without breaking it.
5. Put the ramekins upside down on the puff pastry and cut 2 circles, leaving 5 centimeters on each side, so that the pastry will cover almost the entire ramekin inside.
6. Carefully place the pastry in the ramekins and push it down, to be even. In a small bowl, mix the mascarpone cheese with the dill and the oil. Season with salt and pepper.
7. Add the cheese into the ramekins, 50 g in each ramekin, and even it out with a teaspoon.
8. Add the tomatoes as well and the chives.
9. Place the ramekins in the preheated oven at 180*C for about 30 minutes, or until the pastry is golden brown and the cheese bubbles inside. Serve warm.

Notes

With the rest of the puff pastry, you can make some pastry sticks with seeds.