This puff pastry tart with pepper and mascarpone is a fresh, colorful savory tart that’s perfect for dinners, buffets, or picnics.
Saturdays are often dinner party nights at my place, and I love experimenting with different quiche-style recipes. But when the warm season kicks in, the idea of standing in a hot kitchen for hours becomes far less appealing. So, last weekend, I went with something that could be served cold: this puff pastry tart filled with roasted peppers and creamy mascarpone.
It was a last-minute idea, but it turned out to be a total hit—so much so that everyone ended up asking for the recipe. I used ready-made puff pastry, roasted the peppers the day before, and simply assembled the tart the next morning. After just 30 minutes in the oven, dinner was done—delicious, fresh, and surprisingly satisfying.
Whether you’re planning a casual dinner, a fancy buffet, or even a picnic, this tart fits the bill. Cut it into slices for a savory starter, or into squares for a bite-sized appetizer. It also pairs wonderfully with an Aperitivo—serve it with a cheese and charcuterie board and enjoy it with a chilled spritz or Hugo cocktail.
How to Make the Easy Puff Pastry Tart with Pepper and Mascarpone
You can make this tart using either a round or rectangular pan. I went with a rectangular one because I liked the idea of cutting it into squares for easy serving. Just be sure to match your puff pastry to the pan: round pastry for a round pan, rectangular for a rectangular one. Simple as that!
Ingredients
- 230 g (8 oz) ready-made rectangular puff pastry sheet
- 2 large (or 3-4 small) red or yellow bell peppers
- 250 g (8.8 oz) mascarpone cheese
- 2 eggs + 1 for brushing
- 3 tablespoons grated Parmesan cheese
- Fresh chives, to taste
- Salt and black pepper, to taste
Instructions
Roast the Peppers:
Wash and dry the peppers. Roast them whole (1) in a preheated oven at 200 °C (390 °F) for 35–40 minutes, turning once, until the skins are blistered and charred. Remove and let cool. Peel off the skin, remove seeds, and cut into strips (2). Season lightly with salt.
Prepare the Creamy Filling:
In a mixing bowl, combine the mascarpone, two eggs, grated cheese, chopped chives, a pinch of salt, and a touch of black pepper (3). Blend until smooth using a hand mixer or whisk.
Assemble the Tart:
Roll out the puff pastry and place it into your baking sheet lined with parchment paper (4). Press it gently into the sides and prick the puff pastry with a fork to ensure it doesn’t swell during cooking. Pour in the mascarpone filling and spread evenly. Arrange the roasted pepper strips on top or fold them into the filling for a colorful effect (5).
Seal and Brush:
Fold the edges of the puff pastry over the filling, creating a rustic border. Brush the pastry with the remaining beaten egg (6).
Bake:
Preheat the oven to 180 °C (350 °F) and bake the tart for 30–35 minutes, or until golden brown. Remove from the oven and allow to cool completely before serving.
Puff Pastry Tart with Mascarpone and Roasted Bell Pepper Video Recipe
What to Serve with This Savory Tart
This mascarpone and roasted pepper tart pairs wonderfully with both wine and light cocktails, depending on the occasion.
If you’re serving it as a starter or part of a buffet, a refreshing white wine like Vermentino, Pinot Grigio, or Soave will complement the sweetness of the peppers and the creaminess of the mascarpone without overpowering them.
For a more festive touch—like a garden party or aperitivo—consider pairing it with a sparkling drink such as a Hugo or a classic Aperol Spritz. These fresh, lightly bitter cocktails balance the richness of the tart perfectly.
Whether you enjoy it with a glass of wine or a bubbly cocktail, this savory puff pastry tart is sure to impress!
Variations – Make Your Own Savory Puff Pastry Tart
This puff pastry tart is incredibly versatile and easy to customize. Here are a few ideas to help you make it suit your preferences or what you have in your fridge:
Spicy Touch — If you enjoy a bit of heat, try adding a pinch of red chili flakes or a touch of freshly ground black pepper to the mascarpone filling. The slight kick contrasts beautifully with the sweetness of the roasted peppers.
Extra Veggies — Feel free to add extra vegetables to make the tart heartier or to use up what’s in season. Sautéed zucchini, baby spinach, or caramelized onions work especially well and add extra flavor and texture to the filling.
Herbaceous Note — Not a fan of chives or want to switch it up? Fresh herbs like basil, thyme, or oregano can be excellent alternatives. They’ll give the tart a different aromatic profile—try basil for a Mediterranean twist, or thyme for a more rustic flavor.
Cheese Swap — You can easily substitute Grana Padano with Parmigiano Reggiano for a sharper flavor, or Pecorino Romano if you want something saltier and more intense. Each variation brings its own personality to the tart.
Storage Tips – How to Keep It Fresh
This tart holds up well at room temperature for up to 6 hours—perfect if you’re serving it for brunch, picnics, or a buffet. Just make sure it’s covered loosely to prevent it from drying out.
If you have leftovers, let the tart cool completely, then store it in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. You can enjoy it cold or reheat it in the oven to bring back its flakiness.
Want to save it for later? Slice the tart into portions and wrap each slice tightly in plastic wrap or foil. Store them in a freezer-safe bag or container for up to one month. To serve, let thaw at room temperature, or reheat in the oven at 160 °C (320 °F) until warmed through—this helps retain the crispiness better than the microwave.
FAQ – Questions About the Easy Puff Pastry Tart with Pepper
Yes, you can use homemade puff pastry if you prefer. It will give the tart a more rustic and buttery flavor. Just make sure to roll the dough out evenly to match the required size and thickness. Keep in mind that homemade puff pastry tends to be a bit more delicate, so handle it gently when lining the pan and folding the edges.
If you’re using a rectangular tart pan or baking sheet, aim for a puff pastry sheet that’s roughly 25 x 35 cm (10 x 14 inches). This size fits most standard pans and allows you to fold the edges over the filling nicely. You can trim or stretch the dough slightly if needed, but it’s best to start with a sheet that’s close to this size for the perfect fit.
Absolutely! This tart is a great make-ahead option. You can roast the peppers and mix the mascarpone filling the day before. Assemble and bake the tart in the morning, then let it cool and store it in the fridge. In fact, it tastes even better after resting for a few hours—making it perfect if you’re hosting or packing for a picnic. So yes, you can prepare this savory tart in advance without sacrificing flavor or texture.
Easy Puff Pastry Tart with Mascarpone and Peppers
Equipment
- 1 Rectangular baking dish about cm 30×23 (12×9 inch)
Ingredients
- 230 g ready-made rectangular puff pastry sheet
- 2 large red and yellow bell peppers
- 250 g mascarpone cheese
- 3 eggs divided
- 3 tablespoons grated Parmesan cheese
- Fresh chives to taste
- Salt and black pepper to taste
Instructions
- Wash and dry the peppers. Roast them whole in a preheated oven at 200 °C (390 °F) for 35–40 minutes, turning once, until the skins are blistered and charred. Remove and let cool.
- Peel off the skin, remove seeds, and cut into strips. Season lightly with salt.
- Preheat your oven to 180 °C (350 °F) and line the baking dish with parchment paper.
- In a mixing bowl, combine the mascarpone, two eggs, grated cheese, chopped chives, a pinch of salt, and a touch of black pepper. Blend until smooth using a hand mixer or whisk.
- Roll out the puff pastry and place it into your baking sheet lined with parchment paper. Press it gently into the sides.
- Prick the puff pastry with a fork to ensure it doesn't swell during cooking.
- Pour in the mascarpone filling and spread evenly.
- Arrange the roasted pepper strips on top or fold them into the filling for a colorful effect.
- Fold the edges of the puff pastry over the filling, creating a rustic border.
- Brush the pastry with the remaining beaten egg.
- Bake the tart for 30–35 minutes, or until golden brown.
- Remove from the oven and allow to cool completely before serving.
