Our Favourite Recipes
Tomato, Chilli Pesto & Mascarpone Tart

Tomato, Chilli Pesto & Mascarpone Tart

Loaded with creamy mascarpone and Sacla' Fiery Chilli Pesto, these puff pastry tarts are an effortless way to spice up midweek mealtimes. Add juicy sliced tomatoes, a few sprigs of basil and a sprinkle of Parmesan for that umami hit.
Profile Serves: 2
Icon/Time On the table in: 1hr
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Buon Appetito


  • 1 pack Jus-Rol Ready Rolled Puff Pastry
  • Plain flour for dusting
  • Oil to grease
  • 150g Mascarpone
  • 4 tbsp. Sacla’ Fiery Chilli Pesto
  • 4 tomatoes, thinly sliced
  • Salt & black pepper to taste
  • 1 rounded tbsp. Parmesan, finely grated
  • Basil leaves, to serve


  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’ Fiery Chilli 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. Arrange the tomatoes on top, season and sprinkle with Parmesan
  9. 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)
  10. Garnish with basil leaves, and serve on warm dinner plates
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