THERMOMIX ® RECIPE

1 Mascarpone and Herb Tart with Roasted Capsicum

Recipe's preparation

Mascarpone Pastry

Preheat oven to 180oC and grease a 20-25 cm tart pan (that has a removeable base) and set aside.

Place flour and butter into mixing bowl and mix for 10 sec/speed 6 until the mixture resembles fine breadcrumbs.

Add mascarpone cheese and water then knead 30 sec/"Closed lid" "Dough mode" .

Turn pastry onto ThermoMat or lightly floured surface then shape into a disc. 

Wrap pastry in cling wrap and refrigerate for 20 minutes while you prepare the filling.

Filling

Place capsicum pieces under grill and drizzle with (approx) 40 g oil and cook for 20 minutes until lightly charred.  Remove from heat then place in bowl and cover tightly with cling wrap.  Set aside to cool completely.

To make herb mixture, place basil leaves, parsley, chives, gherkins, capers, lemon juice and 40 g oil into mixing bowl and chop for 3 sec/speed 7.  Scrape down sides of mixing bowl with spatula and repeat chopping if required.  The herb mixture should have the consistency of a smooth pesto.  Set aside.

Peel and discard skins from capsicums and slice into thin strips and place back in bowl.  Drizzle with balsamic vinegar (I used a scrummy pomegranate infused balsamic vinegar)

Roll out pastry onto ThermoMat or lightly floured surface to approx 2 mm thick then line your greased tart pan with pastry and trim edges leaving 1 cm overhang. 

Line pastry with baking paper and rice/dried beans and (blind) bake for 10 minutes.  Remove baking paper and bake for 10 minutes or until pastry is a light golden brown.  Gently press down any pastry that has risen.

Place eggs, cream, mascarpone, salt, pepper and herb mixture into mixing bowl and mix for 10 sec/speed 4. 

Tart assembly

Place sliced prosciutto into the bottom of the pastry case then pour in egg mixture. 

Cook tart for 20 minutes at 180oC or until filling has set around the edges (but is still slightly wobbly in the centre).  Stand for 10 minutes.

Remove tart from pan then scatter with roasted capsicum strips to serve.