I have really been cooking a lot the last two weeks – and much of it has been new recipes. I guess when Av and I are home for a while I get back into the homekeeping groove that I like so much…when I can just putter and craft and cook and read, etc. etc. etc. This recipe based on a ‘tomato and pesto tart’ from the August 2005 issue of BBC Olive Magazine.
The original recipe calls out for a sheet of puff pastry, but instead, I used a box of Pepperidge Farm puff pastry shells, which made individual servings (and worked out really well).
Here’s my version of the recipe for tomato and pesto tart. It’s not at all the original, but it’s really great.
1 box puff pastry shells (or you could use a sheet of puff pastry, either way)
1 roma tomato, sliced thinly
pesto
mascarpone
Preheat the oven to 400*, and bake puff pastry for about 15 minutes. Just pop off the shell tops once they are finished baking:
In the meantime, slice the roma tomato into thin slices, put pesto into the bottom of the shell (as much or as little as you like), dot the top with the mascarpone cheese, put a slice or two of roma on top, and it’s ready to bake again:
Bake for 10 or so minutes, until the cheese is melted and the tomatoes are cooked well.
All done! They were really good, and one or two of them is a perfect size for lunch.