Easy Entrees

Heirloom tomato tarte fine

Name: Heirloom tomato tarte fine
Prep time: 35 min
Cook time: 8 min
Total time: 43 min
Yield: 6
Ingredients: 6 sheets frozen puff pastry, thawed; 250g mascarpone cheese; 2/3 cup (50g) finely grated parmesan; 2 garlic cloves, finely chopped; 2 tbs finely chopped basil, plus leaves to serve; 6-8 brightly coloured heirloom tomatoes (such as ox heart, yellow, kumato and green zebra) or vine-ripened tomatoes, halved, quartered or sliced; Olive oil, to drizzle

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The rich, beautiful colours of the heirloom tomatoes make this tasty tart a treat for the eyes as well.

6 sheets frozen puff pastry, thawed
250g mascarpone cheese
2/3 cup (50g) finely grated parmesan
2 garlic cloves, finely chopped
2 tbs finely chopped basil, plus leaves to serve
6-8 brightly coloured heirloom tomatoes (such as ox heart, yellow, kumato and green zebra) or vine-ripened tomatoes, halved, quartered or sliced
Olive oil, to drizzle

Method

1.

Cut a 15cm circle from each pastry sheet, then place the circles on 2 baking paperlined baking trays. Using a fork, prick the pastry all over, then chill for 30 minutes.
2.

Preheat the oven to 180°C.
3.

Top the pastry with another sheet of baking paper, then weigh the pastry down with a second tray. Bake for 8 minutes or until golden and crisp. Set aside to cool completely.
4.

Meanwhile, combine the mascarpone, parmesan, garlic and chopped basil in a bowl and season well with sea salt and freshly ground black pepper. Spread the cheese mixture over the cooled pastry bases. Arrange whole basil leaves and tomato on top, season to taste, then drizzle with olive oil. Serve immediately.