pies tart puff pastry tomato feta ricotta mascarpone summer vegetarian

Tomato Puff Pastry Tart with Feta Mousse

Name: Tomato Puff Pastry Tart with Feta Mousse
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Ingredients: 1 puff pastry sheet (260 g); 3 medium tomatoes; 12-15 cherry tomatoes; 180 g ricotta, well drained; 60-70 g mascarpone; 1 tsp Dijon mustard; 1/2 lemon, zest only; 1 tsp thyme leaves; black pepper; pinch of salt (optional); 1 tbsp olive oil; 1 egg, beaten (for the border); fresh basil, to finish; 100 g feta (for the mousse); 100 g thick Greek yogurt (for the mousse); 1-1 1/2 tbsp olive oil (for the mousse); 1-1 1/2 tbsp fresh lemon juice (for the mousse); black pepper, and salt only if needed (for the mousse)

A puff pastry tart topped with juicy summer tomatoes over a creamy ricotta filling, served with a whipped feta mousse.

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Method

1
Preheat the oven to 190°C fan.
2
Slice the tomatoes, lightly salt them and leave for 10–15 minutes. Pat them dry well.
3
Mix the ricotta, mascarpone, Dijon, lemon zest, salt, thyme and black pepper.
4
Place the puff pastry on a lined tray. Score a 2 cm border and prick the centre with a fork.
5
Spread the filling over the centre and arrange the tomatoes on top.
6
Drizzle with olive oil and brush the border with beaten egg.
7
Bake for 30–35 minutes, until golden and crisp.
8
Meanwhile, blend all the feta mousse ingredients until smooth. Taste before adding salt, as feta is already salty.
9
Let the tart rest for 5–10 minutes, then finish with basil and olive oil. Serve with the feta mousse on the side.