Mascarpone and herb tart with roasted capsicum

Mascarpone and herb tart with roasted capsicum
  • 0:40 Prep
  • 1:00 Cook
  • 6 Servings
  • Capable cooks

Home-grown herbs can elevate common-or-garden dishes into something special, like this delicious tart.

Featured in
Tart recipes, Lunch recipes


  • 4 red capsicums
  • 80ml (1/3 cup) extra virgin olive oil
  • 1 bunch basil, leaves picked
  • 1 bunch parsley, leaves picked
  • 1 bunch chives, finely chopped
  • 45g (1/4 cup) cornichons (see note)
  • 1 tablespoon baby capers, rinsed, drained
  • 4 anchovy fillets
  • 2 teaspoons lemon juice
  • 4 eggs
  • 125ml (1/2 cup) thickened cream
  • 1 teaspoon salt flakes
  • 100g mascarpone

Mascarpone pastry

  • 150g (1 cup) plain flour
  • 120g butter
  • 2 tablespoons mascarpone


  • You will need a rectangular 33cm x 12cm tart pan with removable base.


  • Step 1
    Preheat oven to 220C. Place capsicums on an oven tray, drizzle with 1 tablespoon oil and season with salt and freshly ground black pepper. Roast for 20 minutes or until collapsed and lightly charred. Remove from oven, transfer to a bowl and cover tightly with plastic wrap. Set aside to cool completely.
  • Step 2
    Meanwhile, to make mascarpone pastry, process flour and butter in a food processor until mixture resembles fine breadcrumbs. Add mascarpone and 1–2 tablespoons iced water, then process until pastry just comes together. Turn out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for 10 minutes.
  • Step 3
    Peel and discard skins from capsicums, then remove and discard core and seeds. Slice into thin strips and place in a bowl. Season and drizzle with 1 teaspoon oil. Set aside.
  • Step 4
    To make herb mixture, process basil, parsley, chives, cornichons, capers, anchovy fillets, lemon juice and remaining 55ml oil in a food processor until smooth.
  • Step 5
    Reduce oven to 180C. Roll out pastry on a lightly floured surface to 2mm thick. Line tart pan with pastry and trim edges, leaving 1cm overhang. Line pastry with baking paper and rice or dried beans, then bake for 15 minutes. Remove baking paper and rice, then bake for a further 10 minutes or until pastry is light golden. Gently press any risen pastry.
  • Step 6
    Meanwhile, place eggs, cream, salt flakes and half the herb mixture in a bowl and whisk to combine. Pour into pastry, top with dollops of mascarpone and return to oven. Cook for 12 minutes or until filling has set around the edges but is still slightly wobbly in the centre. Stand for 10 minutes.
  • Step 7
    Remove tart from pan, then scatter with roasted capsicum strips and remaining herb mixture to serve.


Cornichons are small pickled cucumbers. They are available from supermarkets and delis.

Don’t have mascarpone? Substitute sour cream.

  • Author: Kate Bracks
  • Image credit: Steve Brown
  • Publication: MasterChef



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