Mascarpone and Tomato Studded Tart

As we head into mid-October, I must admit I am officially over this hot {late} summer weather.  When I see pumpkins piled up outside every major supermarket and retailer, I really feel like I should be feeling a crisp breeze when I walk outside and it would be nice to throw on a light sweater before I head out in the mornings!  I mean, is that really too much to ask this time of year?

The only positive to this prolonged heat has been the presence of the gorgeous summer tomatoes that still keep showing up in my CSA.  These lovely little yellow cherry tomatoes are my favorite.  They are so super sweet and juicy, but I feel like I've completely exhausted the caprese and simple oven-roasted variety this late in the season.  So, last night when I realized we were short on a main course for dinner, I decided to put my little basket of yellow tomatoes to work to bring us something different and a little more hearty.  Something that would at least feel a little more like fall.

This tart did just that...gave us something slightly rich with the addition of the mascarpone cheese, yet it still felt fresh and light with the gently roasted fresh tomatoes.  While I'm embarrassed to say that this dish that could have fed 5 people for dinner was inhaled entirely by my husband and I within a matter of minutes, I think that when you make it you will see why!


1 sheet of frozen puff pastry, thawed
1 tablespoon all-purpose flour
1 pint of cherry tomatoes {red or yellow}
2-3 tablespoons olive oil
1 clove of garlic, minced
Kosher salt and freshly ground black pepper
3-4 oz mascarpone cheese {ricotta will work too}
1 egg white
chopped fresh or dried basil to garnish


Preheat oven to 350 degrees on Convection Bake setting.  On a large piece of parchment paper, lay out one sheet of frozen puff pastry. Once pastry has thawed, sprinkle with flour and roll out to about a 10" x 13" rectangle with a rolling pin.

Slice tomatoes in half and place in a ziplocking bag with the olive oil and crushed garlic.

Toss tomatoes in the bag to combine the garlic and oil well.

Spread out mascarpone cheese in an even layer over the puff pastry leaving about 1/2" of the outer edge of the pastry without the cheese.

Pour tomatoes out over the cheese and spread out in an even layer.  Sprinkle with salt, pepper and basil.

Using a pastry brush, gently brush the outer edges of the pastry with the egg white.

Transfer pastry, still on parchment to a large baking sheet and put in the oven for about 25 minutes until edges are golden brown and tomatoes look softened.

Remove pastry from oven and allow to cool for about 10 minutes before slicing and serving.

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