Rocket Pesto, Tomato & Mascarpone Tart

Get ready for some free-form savory tart goodness with our Rocket Pesto, Tomato & Mascarpone Tart! Made with Carême Spelt Wholemeal Butter Puff, this delightful tart is brimming with fresh vegetables and vibrant flavors. It’s an ideal choice for a tasty lunch, a satisfying afternoon snack, or a delicious meat-free dinner. Easy to make and packed with healthy ingredients, it’s sure to become a favorite!

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

Rocket Pesto
50g baby rocket leaves
35g blanched slivered almonds
35g pecorino Romano cheese, grated
100ml extra virgin olive oil (EVOO)
1 garlic clove
Pinch salt
Tart Filling
1 (375g packet) Carême Spelt Butter Puff Pastry, defrosted
3 large Heirloom tomatoes sliced
70g fresh mascarpone
Smoked sea salt (or regular sea salt)
Freshly ground pepper
1 egg, lightly whisked
Baby rocket leaves, to serve
1 tablespoon EVOO, to serve

Method

Preheat oven to 180°C fan-forced. Combine rocket, almonds, garlic and grated pecorino cheese in the bowl of a food processor. Pulse until well combined, then with the food processor on low, slowly pour 100ml olive oil down the spout in one steady stream. Scrape down the sides and pulse again until completely combined. Set aside.
Lay the defrosted sheet of pastry flat on a sheet of baking paper. Leaving a 3-4cm gap around the edges, top evenly with the pesto. Then lay slices of tomato on top of the pesto and dot with teaspoon sized dollops of mascarpone. Season with sea salt and pepper, then fold the pastry border up and over the filling, pleating at the edges.
Brush the border of the pastry with the egg and then transfer the tart and baking paper to a baking tray to bake for 30 minutes or until the pastry is golden.
Remove from heat and set aside to cool before serving. To serve, top with wild rocket leaves and drizzle with the remaining EVOO.