Tomato, caramelised onion and mascarpone tart
- August 2016
- Serves 6
- Hands-on time 40 min, oven time 45-50 min
Caramelised onions, sweet tomatoes and creamy mascarpone tart makes this a vegetarian meal that everyone will want a slice of.
And if you like that, you simply have to try our tomato, thyme and ricotta tart. Once the case is baked, it only takes 10 minutes to finish off!
- 35.7g (20g saturated)
- 27.9g (11.5g sugars)
- Extra-virgin olive oil for frying and drizzling
- 2 red onions, thinly sliced
- 1 tbsp brown sugar
- 250g mascarpone
- Finely grated zest and juice 1 lemon
- 4-5 fresh rosemary sprigs, leaves picked and finely chopped
- 4 spring onions, finely chopped
- 1 garlic clove, crushed
- 320g ready-rolled all-butter puff pastry sheet
- 500g tomatoes (a mix of colours and sizes), halved or quartered
- A few fresh thyme sprigs, leaves picked
- Heat a large frying pan with a glug of oil over a medium heat. Add the red onions and fry for 10 minutes, stirring occasionally. Add the sugar and cook for a further 10 minutes until sticky and caramelised.
- In a medium mixing bowl, beat the mascarpone with the lemon juice and zest, rosemary, spring onions and garlic. Season. Heat the oven to 200°C/180°C fan/gas 6.
- Unroll the pastry onto a baking sheet. Spread with the mascarpone, leaving a 2-3cm border. Top with the red onions, then the tomatoes and a little thyme. Drizzle over a little oil, season, then bake for 25 minutes. Turn the oven to 170°C/150°C/gas 3½. Bake for 20-25 minutes until the tomatoes have shrivelled and the pastry is golden. Replace any burnt thyme leaves with fresh and serve warm.
Caramelise the onions up to 48 hours ahead. Keep in a sealed container in the fridge.
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