Ingredients
The following ingredients have 4 Servings
- 1 sheet puff pastry (thawed)
- 4 oz mascarpone cheese (about 1/2 an 8 oz container at room temperature)
- juice and zest of 1/2 lemon
- about 1 lb heirloom cherry tomatoes (you won't need quite that many cut in half)
- 1 or 2 ounces goat cheese for filling in the gaps
- several large leaves of basil cut in thin ribbons (for garnish)
- salt and fresh cracked black pepper
Instruction
- set oven to 425F
- Set the pastry sheet on a parchment lined baking sheet. No need to roll it out any further. Score a line around the edge of the pastry with a bread knife, about 1/2 inch in from the edge. Don't cut all the way through. This will make a frame around your tart, and the pastry will puff up nicely around your filling when it bakes.
- Mix the mascarpone cheese with the lemon juice and zest. Add salt and black pepper to taste. Stir until the mixture is smooth. If you are using another kind of cheese, you may not need the lemon.
- Spread the cheese evenly over the pastry, within the little frame that you etched in the dough. I first add the cheese in little blobs all over the dough, and then spread with a knife.
- Arrange your tomato halves any way you like over the cheese.
- Fill in the cracks with little bits of goat cheese.
- Bake for about 20-25 minutes, until the crust is browned and everything is bubbly.
- Garnish with ribbons of fresh basil.
- Eat right away.
