Tomato and Tapenade Tart

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Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:


1 1/4 lb puff pastry, thawed
4 Tbs minced olives
1 1/4lb cherry or grape tomatoes
1/2 c mascarpone cheese


Preheat oven to 425.

Lightly grease a large cookie sheet and sprinkle it with water. Roll out the pastry dough and cut it into four 6" rounds (use a small plate as a guide). Place the rounds on the cookie sheet. Score around the pastry 1/2" in from outer edge.

Spread 1/8 of the olive mixture on the center of each pastry, avoiding the outer rim.

Cut 1/2 of the tomatoes in half. Mis all of the tomatoes together and season with salt and pepper. Divide the tomatoes into fourths and place in the center of each pastry.

Bake for 20 minutes. Remove from the oven and put 1/4 of the remaining olive mixture in the center of each. Top each with 1/4 of the mascarpone.

Return to the oven and bake for another 10 minutes or until the cheese is well melted.


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