I’ve always been scared of making tarts because I always thought they were difficult to make. Not these babies. These delicious tarts are so cute and they are full of flavor, and the best part of it all they demand very little time and effort to make. If I can make these, so can you.
And I’ll tell you why they are so simple. They are simple because they use puff pastry … from the store. That’s right, you heard me.
I, for one, love puff pastry, I make the best cheese pies with puff pastries, cinnamon twists, the possibilities are endless.
Yes, this delicious tart uses store bought puff pastry. But look at how delicious and beautiful it looks.
If you don’t know how to make tapenade, don’t worry, I have a recipe for that too, that I just posted the other day.
Start by preheating your oven to 425 F degrees. Grease a large cookie sheet.
The puff pastry I usually buy comes with two pieces in a package. If you just want to make two tarts as I did here, you’ll only need one of the sheets. Cut one of the sheets in two. Take one half and roll it out a bit. I actually formed it in a dough then rolled it out, just so that I used most of the puff pastry for the tart. Once you roll it out, cut out about 6″ round, using a plate as a guide. Repeat with the other half of the pastry.
Place the pastry rounds on the greased cookie sheet. Using a knife, mark a shallow cut about 1/2 an inch from the edge of each round to form a rim. This is a great trick. what will happen is the pastry will rise around the tapenade and tomatoes, very smart idea.
You’ll need about 1/4 cup of tapenade. Use about half of it to spread it over the pastry rounds, and make sure you keep it inside the marked rim. Pile half the tomatoes which are cut in half, over the tapenade, again keeping them inside the rim.
You can add some salt and pepper now, but I found the tapenade had enough salt and pepper, so I didn’t anymore. Bake for about 15 minutes, until the rim of the pastry rises. Take the tarts out of the oven, dot it with mascarpone cheese in between the tomatoes, and dot some more tapenade. Bake again for another 10 minutes or until the mascarpone cheese has melted.
And that’s that. You’ve got yourself a couple of fancy looking tarts and you’ll impress your guests, or significant other into thinking you slaved in the kitchen all day long over these tarts. But you know better.