Tomato and Tapenade Tarts with Mascarpone Cheese from Jo Cooks
Showing 3 out of 6 Steps
Place the pastry rounds on the greased cookie sheet. Using a knife, mark a shallow cut about ½ an inch from the edge of each round to form a rim. This is a great trick. what will happen is the pastry will rise around the tapenade and tomatoes, very smart idea.
Cut the puff pastry sheet in two. Take one half and roll it out a bit. I actually formed it in a dough then rolled it out, just so that I used most of the puff pastry for the tart. Once you roll it out, cut out about 6" round, using a plate as a guide. Repeat with the other half of the pastry.
Preheat your oven to 425 F degrees. Grease a large cookie sheet.