Cherry Tomato and Mushroom Tarts


This recipe takes about 45 minutes start to finish and makes 4 tarts. If you're not familiar with puff pastry you can learn about it here. You may want to unroll your pastry on a floured surface, but ultimately you'll want to cook it on a baking sheet with parchment paper.


  • 4 tablespoons Wet Wizard Harissa or Apple Jalapeño BBQ
  • 1 1/2 cups cherry tomatoes
  • 4 or 5 medium to large crimini mushrooms
  • 1 package puff pastry (about 1 1/4 lb or two sheets)
  • 1/4 cup mascarpone cheese
  • Fresh basil leaves
  • Salt
  • Pepper

Preheat oven to 425° F.

Cut the larger tomatoes in half, the smaller ones can be left whole. Quarter the crimini mushrooms.

To make the circles in your puff pastry you need to find something round that is about 5 inches in diameter. With most puff pastry you will get at the grocery store you should be able to get two circles per sheet. Carefully trace around the circle, gently cutting through the pastry.

Put about a tablespoon of Wet Wizard sauce on each piece of pastry. Spread the sauce out evenly, leaving about a 1/2 inch from the side without any sauce. 

Evenly distribute the criminis on the sauce, keeping in mind the tomatoes will be piled on top of them. Pile the tomatoes on top of the mushrooms. It will seem like there's too many of them, but they will cook down quite a bit, try to get them on there as best as you can.

Season with salt and pepper.

Put the tarts into the oven and bake at 425°F for 20 minutes, rotating once halfway through.

In the meantime chiffonade the basil leaves to top the tarts. 

Remove the tarts from the oven and spoon the mascarpone on top, in 1 teaspoon dollops, 3 per tart.

Return to the oven for 10 minutes, or until the crust has begun to turn golden brown and the mascarpone has fully melted.

Remove from oven and let cool for a minute or two. Top with fresh basil and serve warm.

Molly Hart