Cherry Tomato Mascarpone Tartlets

By MichelleF

Trisha Yearwood, modified ~ These are good as an appetizer or a side dish. You can make half then store the remaining cheese mixture in the fridge & make the rest a few days later. The original recipe adds shallots to the top.

Ingredients

• ½ cup mascarpone
• 2 TB grated Parmesan, plus more for topping
• 1 large egg yolk
• Kosher salt & pepper
• 1 (14 oz) pkg. refrigerated rolled pie crusts (2 crusts)
• 1 ½ cups cherry or grape tomatoes, halved
• 1 TB fresh thyme
• 4 tsp olive oil

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 400. Line a baking pan with parchment paper. In a small bowl, combine mascarpone, Parmesan, & egg yolk. Add a pinch of salt & pepper. Unroll pie crusts on the counter or a cutting board. Cut 8 rounds with a 4 - 4 ½“ cookie cutter or something about the same size. I have used a sifter can & a coffee mug. Drop a level tablespoon of the cheese mixture onto the center of each round, spreading just enough to leave a ¼” border. Arrange 6 tomato halves on top of the cheese in the center of the tart. Repeat with remaining tarts. Fold & crimp the edges of the crust just over the cheese, but leaving the tomatoes uncovered. Top the tomatoes with thyme & drizzle with olive oil. Sprinkle with salt, pepper, & Parmesan cheese. Transfer the tarts to the prepared baking pan. Bake about 20 minutes, until the crust is golden brown & tomatoes are wilted. Serve warm or at room temperature.