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How to make Heirloom tomato tarte fine

Yield = 6
Prep time: 0:35
Cook time: 0:08
Total time: 0:43

Ingredients

  • 6 sheets frozen puff pastry, thawed
  • 250g mascarpone cheese
  • 2/3 cup (50g) finely grated parmesan
  • 2 garlic cloves, finely chopped
  • 2 tablespoons finely chopped basil, plus leaves to serve
  • 6-8 brightly coloured heirloom tomatoes (see note) (such as ox heart, yellow, kumato and green zebra or vine-ripened tomatoes), halved, quartered or sliced
  • Olive oil, to drizzle

Method

  • Step 1 Cut a 15cm circle from each pastry sheet, then place the circles on 2 baking paperlined baking trays. Using a fork, prick the pastry all over, then chill for 30 minutes.
  • Step 2 Preheat the oven to 180°C.
  • Step 3 Top the pastry with another sheet of baking paper, then weigh the pastry down with a second tray. Bake for 8 minutes or until golden and crisp. Set aside to cool completely.
  • Step 4 Meanwhile, combine the mascarpone, parmesan, garlic and chopped basil in a bowl and season well with sea salt and freshly ground black pepper. Spread the cheese mixture over the cooled pastry bases. Arrange whole basil leaves and tomato on top, season to taste, then drizzle with olive oil. Serve immediately.