Thursday, November 03, 2005

Tomato and Pesto Tart from Olive Magazine

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 is for a 'tomato and pesto tart' that's 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:

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


In the meantime, slice the roma tomato into thin slices.


Here are the shells once they've been baked:


Just pop off the shell tops:


Put pesto into the bottom of the shell (as much or as little as you like):


Dot the top with the mascarpone cheese (I wasn't very familiar with this cheese, but it's a soft cheese that comes in a little tub):


Put a slice or two 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:


posted by ginger Thursday, November 03, 2005