Rocket Pesto, Tomato & Mascarpone Tart - Carême Pastry

Name: Rocket Pesto, Tomato & Mascarpone Tart - Carême Pastry
Ingredients: 50g baby rocket leaves; 35g blanched slivered almonds; 35g pecorino Romano cheese, grated; 100ml extra virgin olive oil (EVOO); 1 garlic clove; Pinch salt; 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; 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.

www.caremepastry.com.au

The ultimate savoury pie, made with Carême Spelt Wholemeal Shortcrust Pastry. The perfect afternoon tea snack, lunch or dinner!

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Ingredients

50g baby rocket leaves
35g blanched slivered almonds
35g pecorino Romano cheese, grated
100ml extra virgin olive oil (EVOO)
1 garlic clove
Pinch salt
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
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.