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Mascarpone and herb tart with roasted capsicum
Mascarpone and herb tart with roasted capsicum
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Elevate your dishes with fresh herbs in this delicious tart recipe.
Ingredients:
  • 120g butter
  • 4 red capsicums
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 bunch basil, leaves picked
  • 1 bunch parsley, leaves picked
  • 1 bunch chives, finely chopped
  • 45g (1/4 cup) cornichons (see note)
  • 20.00 ml baby capers, rinsed, drained
  • 4 anchovy fillets
  • 10.60 gm lemon juice
  • 4 eggs
  • 125ml (1/2 cup) thickened cream
  • 2.40 gm salt flakes
  • 100g mascarpone
  • 150g (1 cup) plain flour
  • 40.80 gm mascarpone
Instructions:
  • Preheat the oven to 220C. Toss capsicums with 1 tablespoon of oil and season with salt and pepper on a baking tray. Roast for 20 minutes until soft and slightly charred. Let cool in a bowl covered with plastic wrap before using.
  • In a food processor, blend flour and butter until they resemble fine breadcrumbs. Add mascarpone and 1–2 tablespoons of iced water, then mix until the pastry just comes together. Transfer the mixture onto a lightly floured surface and form it into a disc. Wrap it in plastic wrap and let it chill in the refrigerator for 10 minutes.
  • Peel and remove the skins from the capsicums, then discard the core and seeds. Slice into thin strips and transfer to a bowl. Season with your choice of seasonings and drizzle with 1 teaspoon of oil. Set aside.
  • In a food processor, blend basil, parsley, chives, cornichons, capers, anchovy fillets, lemon juice, and remaining 55ml oil until smooth to create the herb mixture.
  • Preheat oven to 180C. Roll pastry out on a floured surface to 2mm thickness. Fit pastry into tart pan, trim edges with 1cm overhang. Blind bake with baking paper and rice for 15 minutes. Remove paper and rice, bake for 10 more minutes until golden. Press down any puffed-up areas gently.
  • In a bowl, whisk together eggs, cream, salt flakes, and half the herb mixture until well combined. Pour this mixture into the pastry shell, top with dollops of mascarpone, and bake until the filling sets around the edges but remains slightly wobbly in the center, about 12 minutes. Let it stand for 10 minutes before serving.
  • Transfer the tart from the pan and garnish with roasted capsicum strips and the rest of the herb mixture before serving.

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