Tomato tart

Ingredients for 4 servings:

• 2 packs of puff pastry, rolled
• 5 beefsteak tomatoes
• 250 g mascarpone
• 1 tbsp rosemary, finely chopped fresh
• 4 tbsp olive oil
• 1 garlic clove(s), squeezed
• salt and pepper
• 1 pinch(s) sugar (or dashes sweetener)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with mascarpone and rosemary

Roll out the puff pastry, grease three 24cm tart tins, cut the puff pastry into squares (use the two leftover pieces from the rolls to fill the third tin), place the pastry in the tins, and trim the edges. Set aside any leftover pastry. Cut the beefsteak tomatoes into 1cm thick slices, removing most of the seeds and liquid. Arrange the tomatoes evenly among the tart tins, season with salt and pepper. Mix together the olive oil, mascarpone, garlic clove, and rosemary, blending again with a hand blender if necessary. Season to taste with salt, pepper, sugar, or sweetener. Spread most of the cheese mixture over the tomatoes, tear the puff pastry scraps into small pieces, and scatter them evenly over everything. Spread the remaining cheese mixture over the puff pastry scraps. Bake in the oven at 180°C (fan assisted) for 30 minutes, and serve hot.