Our Favourite Recipes
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.
Buon Appetito
Ingredients
- 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
Method
- Preheat the oven to 200°C/400°F/Gas mark 6
- Half the pastry and roll both halves out on a lightly floured surface to 2mm thick
- 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
- Lightly oil a baking tray and lift the pastry onto it and chill for 30 minutes
- Mix the mascarpone and Sacla’ Fiery Chilli Pesto together and lightly season to taste
- 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
- Divide the Pesto-mascarpone between the pastry hearts and spread it to the edges
- Arrange the tomatoes on top, season and sprinkle with Parmesan
- 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)
- Garnish with basil leaves, and serve on warm dinner plates