Tomato, Chilli Pesto and Mascarpone Valentine Tarts

Ingredients

  • 200g ready made all butter puff pastry
  • Plain flour for dusting
  • Oil to grease
  • 150g mascarpone
  • 4 tbsp Sacla’ Fiery Chilli Pesto
  • 4 tomatoes, thinly sliced
  • Salt and black pepper
  • 1 rounded tbsp Parmesan, finely grated
  • Basil leaves, to serve

Method

  1. Preheat the oven to 200°C/400°F/Gas mark 6
  2. Half the pastry and roll both halves out on a lightly floured surface to 2mm thick.
  3. Use a small plate to cut out a circle from each half then trim the edges with a small sharp knife to make heart shapes. Lightly prick the pastry all over with a fork.
  4. Lightly oil a baking tray and lift the pastry onto it and chill for 30 minutes
  5. Mix the mascarpone and Sacla’ Pesto together and lightly season to taste
  6. Bake the pastries on the middle shelf for 8-10 minutes until golden and well risen, then remove from the oven and leave to cool, about 10 minutes
  7. Divide the Pesto-mascarpone between the pastry hearts and spread it to the edges
  8. Bake the pastries on the middle shelf for 8-10 minutes until golden and well risen, then remove from the oven and leave to cool, about 10 minutes
  9. Divide the Pesto-mascarpone between the pastry hearts and spread it to the edges
  10. Arrange the tomatoes on top, season and sprinkle with Parmesan
  11. Grill the tarts for about 1 minute until tomatoes have softened and the tart has warmed through. (Be careful not to let the pastry burn)
  12. Garnish with basil leaves, and serve on warm dinner plates
Serves: 2Cooking time: Share recipeReview this recipe

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