I admire the skills of a great baker, of which I am not. But it is satisfying to bake up something creative and delicious, so I have learned to keep it simple. Using a good-quality puff pastry found in the freezer section of the market makes this recipe a breeze to whip up. This tart has a sweet and savory element thanks to the cheese and pepper baked with the sweet tartness of the plums. I like to have a glass of Madonna Nera Rosso di Montalcino with this scrumptious pastry.
To make this vegan-friendly, substitute the mascarpone with plant-based cream cheese or ricotta. I use Kite Hill.
See ingredients, directions and pairings.
1 Sheet of Puff Pastry, thawed
5 Ripe Plums, pitted and sliced evenly to 1/4-1/2" thick
1 cup Mascarpone
1 tablespoon Vanilla Extract
1/4 teaspoon Fresh Cracked Black Pepper
1/2 teaspoon Maldon Sea Salt Flakes