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Tomato, caramelised onion and mascarpone tart
- Published: 15 Sep 16
- Updated: 18 Mar 24
Caramelised onions, sweet tomatoes and creamy mascarpone tart makes this a vegetarian meal that everyone will want a slice of.
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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!
Ingredients
- 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
Method
- 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.
- Recipe from August 2016 Issue
Nutrition
- Calories
- 465kcals
- Fat
- 35.7g (20g saturated)
- Protein
- 6.2g
- Carbohydrates
- 27.9g (11.5g sugars)
- Fibre
- 4.1g
- Salt
- 0.5g
delicious. tips
Caramelise the onions up to 48 hours ahead. Keep in a sealed container in the fridge.
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[…] Original recipe from Delicious Magazine, issue August 2014, available online here. […]