Tomato, Pesto and Mascarpone Valentine Tarts


  • Oil to grease
  • 200g Readymade all butter puff pastry
  • Plain flour for dusting
  • 150g Mascarpone
  • 4 tbsp Sacla’ Classic Basil Pesto
  • Salt
  • Black pepper
  • 4 Tomatoes, thinly sliced
  • 1 rounded tbsp Parmesan, finely grated
  • Basil leaves to serve


  1. Preheat the oven to 200°C/400°F/Gas mark 6 and the grill
  2. Lightly oil a baking tray
  3. Halve pastry and roll it out on a lightly floured surface to 2mm thick
  4. Use a small plate to cut out a 16cm circle from each
  5. Trim the edges with a small sharp knife to make heart shapes
  6. Lift onto baking tray, lightly prick with fork and chill for 30 minutes
  7. Mix the mascarpone and Sacla’ Pesto together and lightly season
  8. Bake the pastries on the middle shelf for 8-10 minutes until golden and well risen
  9. Remove from the oven and leave to cool, about 10 minutes
  10. Gently squash the pastries down and divide the Pesto-mascarpone between them, spreading it to the edges
  11. Arrange the tomatoes on top, season and sprinkle with Parmesan
  12. Grill the tarts for about 1 minute until tomatoes have softened a little and the pastry and mascarpone has warmed through. Be careful not to let the pastry burn
  13. Garnish with basil leaves and serve on warm dinner plates
Serves: 2Cooking time: Share recipeReview this recipe


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