“Roma, cherry or vine, make this juicy tomatoes the star of the show.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 400°F
  2. Unroll the pastry onto a baking sheet and score a border 1/2in from the edge.
  3. Prick inside the border with a fork, then bake for 15-20 minutes until light golden.
  4. Gently squash down the middle.
  5. Spread the pesto inside the border, dot over the mascarpone, then layer the tomato on top. Season.
  6. Bake for 10 minutes until the tomatoes are cooked and the marscarpone has melted.

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