Mixed Berry and Mascarpone Puff Pastry Flatbread

Crispy puff pastry topped with sweet mascarpone, fresh berries and a hint of lemon — so simple, yet so good!

Mixed Berry & Mascapone Puff Pastry Flatbread from Mother Thyme

Puff pastry is one of my favorite go to items, especially when I’m entertaining.  I always have a few sheets of puff pastry stashed in my freezer to make a variety of sweet or savory dishes. 

Over the holidays I featured my Roasted Garlic Puff Pastry Flatbread, which is out of this world.  It is great to cut up into little squares to serve to guests, or to enjoy on a dinner and movie night. 

Mixed Berry & Mascapone Puff Pastry Flatbread from Mother Thyme

My trick for making puff pastry flat is to bake it with a baking sheet on top of it.  The result is a rustic and buttery puff pastry flatbread, perfect for a variety of toppings.

My latest puff pastry flatbread creation is this Mixed Berry and Mascarpone Puff Pastry Flatbread.  With the long winter we have had in Buffalo, fresh berries are a welcome addition in my kitchen.  It’s a taste of summer, plus my kids love them.  This flatbread is similar to a Fruit Tart or Fruit Pizza.  It is topped with a sweet mascarpone, fresh berries and a pinch of lemon zest.  Not only does it make a pretty presentation, it tastes so good too.

Mixed Berry & Mascapone Puff Pastry Flatbread from Mother Thyme


Mixed Berry and Mascarpone Puff Pastry Flatbread

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x


Units Scale
  • 1 sheet puff pastry, thawed
  • 1/2 cup (4 ounces) mascarpone cheese
  • 3 tablespoons sugar
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon fresh lemon zest plus additional for garnishing
  • 23 cups fresh berries (blueberries, raspberries, strawberries)


  1. Preheat oven to 400 degrees.
  2. Place puff pastry on a parchment lined baked sheet and prick with a fork.
  3. Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat. Bake for about 12-15 minutes until bottom to brown.
  4. Remove baked puff pastry from oven and set aside until cooled completely.
  5. In a small bowl mix mascarpone cheese, sugar, vanilla and lemon zest.
  6. Spread on top of cooled pastry.
  7. Top with fresh berries and sprinkle with lemon zest or a dusting of confectioners’ sugar.
  8. Cut into squares and serve.

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  1. Oh, Jennifer! As I wait for winter and its grey, grey days to finally end, this stunning tart is pure eye candy! Just gorgeous with its fresh, alluring, colorful berries! It’s so wonderfully simple, too! And I love your tip about keeping the puff pastry flat through using a baking sheet – great tip! 😀

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