These delicious tarts look and taste fantastic, despite the fact that they demand very little time or effort. The mascarpone cheese topping melts as it cooks to make a smooth, creamy sauce. Cherry tomatoes have delicious sweet flavour with low acidity, but plum tomatoes or vine-ripened tomatoes are also suitable for these tarts and will give delicious results. Red pesto can be used instead of the tapenade if you prefer a subtler flavour.
500g/ 1 1/4 lb puff pastry, thawed if frozen
60ml/4 tbsp black or green olive tapenade
500g/1 1/4 cherry tomatoes
90g/ 3 1/4 oz/scant 1/2 cup mascarpone vegan cheese
1.preheat the oven to 220°C/425°F/Gas 7. Lightly grease a large baking sheet and sprinkle it with water. Roll out the pastry on a lightly on a floured surface and cut out four 16cm/6 1/2 in rounds, using a bowl or small plate as a guide.
2.Tranfer the pastry rounds to the prepared baking sheet. Using the tip of a sharp knife, Mark a shallow cut 1 I’m/1/2 in from the edge of each round to form a rim.
3.Reserve half the tapenade and spread the rest over the pastry rounds, keeping the paste inside the marked rim. Cut half the tomatoes in halved. Pile all the tomatoes, whole and halved, on the pastry, again keeping them inside the rim. Season lightl .
4.Bake for 20 minutes, until the pastry is well risen and golden. Dot with the remaining tapenade. Spoon a little mascarpone on the centre of the tomatoes and season with black pepper. Bake for a further 10 minutes, until the mascarpone has melted to make a sauce. Serve the tarts warm.