ROASTED TOMATO TART
1 roll (400g) puff pastry
1 tablespoon (15 ml) Dijon mustard
3-4 tablespoons (45-60 ml) mascarpone
10-12 small vine tomatoes
olive oil
salt and milled pepper
2 garlic cloves, sliced
fresh thyme leaves
¼ cup (60 ml) fresh parmesan cheese, grated
1 large egg, beaten
Rocket or basil leaves for serving
Preheat oven to 200°C.
Roll out pastry and cut to fit a 23cm tart tin.
Mix mustard and mascarpone together and spread over pastry.
Arrange tomato halves on top of mascarpone, cut side up.
Drizzle with olive oil and season.
Sprinkle over garlic, thyme and parmesan and brush border of pastry with beaten egg.
Bake for 30 to 40 minutes until pastry is crispy and golden.
Serve scattered with rocket
