This is a really easy and delicious tomato tart recipe that I make a lot. Made it last night in fact and had the leftovers for lunch. I think it may be even better the next day.
Shortcrust pastry made with 4 oz wholemeal flour, 4 oz s.r. white flour and 4 oz of butter or margerine. (Butter = Better!)
Rub fat into flour and add just enough water to form a ball of dough. Leave to rest for about 20 mins.
Mix a 250g tub of mascarpone with 2 or 3 tablespoons of parmesan. Taste it and see if it's parmesanny enough. Add a bit of salt and lots of pepper and any herbs you fancy - I used marjoram last night.
Roll your pastry into a circle and pop on a baking tray. Spread with the cheese mixture (not quite to the edge). Cover with slices of tomato. (This year, amazingly, we have had good tomatoes all winter from Morocco.) I snuck some Greek olives on there too.
Bake in a preheated oven at 180º for 25 to 30 minutes. Take it out and leave to cool for about 10 minutes to let the cheese set a bit. Green salad and you're all set!