CHERRY TOMATO MASCARPONE TARTLETS
Steps:
- Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.
- Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.
- Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme, drizzle with the olive oil and sprinkle with a pinch of salt and pepper.
- Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.
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Siyam kingFF
[email protected]These are so easy to make and they're always a crowd-pleaser.
IDOWU ADESEWA
[email protected]I made these tartlets for a brunch party and they were a huge hit. Everyone loved them!
Dimples Seqapotsa
[email protected]These tartlets are a great way to use up leftover puff pastry. They're also a great make-ahead appetizer.
Dera Daniel
[email protected]I'm not a huge fan of tomatoes, but I loved these tartlets. The mascarpone filling really balanced out the tartness of the tomatoes.
Cornelius Muthui
[email protected]These tartlets are a work of art! They're so beautiful and they taste even better than they look.
Hafiza Sarwar
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh, seasonal tomatoes.
Nitish Rajak
[email protected]These tartlets are absolutely delicious! The mascarpone filling is smooth and creamy, and the tomatoes are bursting with flavor.
Auxella
[email protected]I've made these tartlets several times now and they're always a success. They're the perfect appetizer or light meal.
Massab Maqbool
[email protected]These tartlets are so easy to make and they're always a crowd-pleaser. I love that you can use any type of tomato you like.
Hartley Morales
[email protected]I made these tartlets for a brunch party and they were a huge hit. Everyone loved them!
Rabin Sharma
[email protected]These tartlets are a great way to use up leftover puff pastry. They're also a great make-ahead appetizer.
Mohad Onik
[email protected]I'm not a huge fan of tomatoes, but I loved these tartlets. The mascarpone filling really balanced out the tartness of the tomatoes.
Caroline Bird
[email protected]These tartlets are a work of art! They're so beautiful and they taste even better than they look.
Steve Kozloski
[email protected]I love the simplicity of this recipe. It's a great way to showcase fresh, seasonal tomatoes.
Gamer tuvshuu Munkhtuvshin
[email protected]These tartlets are absolutely delicious! The mascarpone filling is smooth and creamy, and the tomatoes are bursting with flavor.
Monisha Dash
[email protected]I've made these tartlets several times now and they're always a success. They're the perfect appetizer or light meal.
Mubasir Khan
[email protected]These are so easy to make and they're always a crowd-pleaser. I love that you can use any type of tomato you like.
Megan Meek
[email protected]I made these tartlets for a light lunch and they were perfect. The mascarpone filling was rich and flavorful, and the tomatoes added a nice pop of sweetness.
Mamun Sheik
[email protected]These cherry tomato and mascarpone tartlets were a hit at my last dinner party. The combination of sweet tomatoes, creamy mascarpone, and flaky puff pastry was simply divine.