Don't let the fancy name fool you. This tart is a piece o' cake.
Here's a recipe that will remind you to keep a stash of puff pastry in the freezer. Homemade is lovely, but there's no shame in using store-bought.
This rustic tart has a topping I plan to use on several other dishes. It comes together like the crumbly stuff you would find on a baked fruit dish, but no sugar's involved - only finely grated Parm, herbes de Provence, flour, oats and a bit of cold butter.
If you'd rather not ruin your manicure, toss the crumble ingredients into a zip-top bag, seal and massage the mix into those craggy pieces.
Juicy small tomatoes nestle into a thin layer of mascarpone cheese so the result is lighter and more elegant than your average thin-crust pizza. The crispness, crunch and contrasting soft elements even hold up a day later so you might be getting two meals for the price of one.