Roasted Cherry Tomato + Mascarpone Tartlets

Little tarts that pack a big flavour punch – a delicious combination of creamy mascarpone, juicy tomato and fresh basil!

Ingredients:

• 24 plump cherry tomatoes

For the filling:

• 8 ounces (225 grams) mascarpone or other soft cheese
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• pinch ground black pepper
• 1/8 teaspoon chili flakes (preferably smoked)
• 1/4 teaspoon balsamic vinegar

For the tartlet shells:

• 7 tablespoons (100 grams) butter
• 2 teaspoons honey
• 3/4 cup (75 grams) porridge oats
• 1/2 cup (25 grams) wheat bran
• 2 tablespoons (25 grams) poppy seeds
• 2 tablespoons + 1 teaspoon (25 grams) sesame seeds
• 2/3 cup (100 grams) all purpose flour (or white spelt flour)
• 1/3 cup (50 grams) wholemeal flour (or wholemeal spelt flour)
• if using unsalted butter add 1/2 teaspoons of salt,
• if using salted butter add 1/4 teaspoon salt
• 1 teaspoon baking powder
• black pepper to taste
•  (100 ml) very hot water

To finish:

• 1 or 2 tablespoons pesto
• fresh basil leaves

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• 24 cup mini tartlet or mini muffin pan
• shallow roasting pan or rimmed baking tray lined with baking paper
• Medium saucepan

Directions:

Preheat the oven to 180C (350F). On a baking tray spread out the cherry tomatoes and prick each with a fork. While this won’t stop the skins from splitting it’s a good precaution against possible tomato explosions which absolutely no one wants to clean off the inside of the oven… Roast the tomatoes for 15 to 20 minutes until they are starting to wrinkle and sag a little. Remove from the oven and set aside to cool.

Next we are going to mix up the creamy filling so  all the flavours can snuggle together while we are making the tart shells. Put mascarpone, lemon zest, chili, salt, pepper and balsamic vinegar in a small bowl and mix until well combined. Cover the bowl with plastic wrap and pop it in the fridge while you make the tart shells.

Preheat the oven to 180C (350F). Brush the cups of  a 24 cup mini tartlet pan with melted butter or vegetable oil. Boil the jug.

In a medium saucepan gently melt the butter. Add the honey and stir to combine. Remove the pan from the heat and add the poppy seeds, sesame seeds, bran and oats.

Mix thoroughly and add the flours, baking powder, salt and pepper. I like a lot of pepper. Stir until well mixed – it will be quite dry at this stage.

Now add the hot water and mix until it comes together in a uniform ball.

Here is where we deviate from the original recipe. Pull off balls of dough of about two teaspoons (half an ounce/15 grams). Use your fingertips to press them into a rough disc then press into a well of the tartlet pan. You will need to pat it around to make sure its pretty even and comes up the sides of the well properly. Don’t be tempted to measure off all the balls before shaping them – the dough dries out as it cools and keeping it together in a large mass makes it easier to work with. You will have some cracker dough left over, which you can roll out and bake as per the original recipe.

Bake the tart shells for 20 to 25 minutes until golden brown and dry on the surface. They will crisp up further as they cool down. Let them cool in the pan for a few minutes before removing to a wire rack to cool completely.

When the shells are cold we can assemble our tarts! I found the easiest way to get the mascarpone filling into the small tart shells is using a piping bag (or zip lock bag with the corner cut off). Trying to spoon it into the shells is just too fiddly and messy. Distribute the filling evenly between the 24 tarts.

Spoon a small dab of pesto (about 1/8 teaspoon) into the centre of each tart and top with a roasted cherry tomato and a small fresh basil leaf.

Cook’s Notes:

• Swap part or all of the mascarpone for your favourite soft cheese (like goats cheese) to make these tarts your own

 – The unfilled tart shells will keep well in an airtight container for up to a week. Once the tarts are assembled they are best eaten the day they are made but will keep for 3 days in an airtight container in the refrigerator – 

Adapted partially from Scandinavian Baking.

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