I’m not quite ready to let go of summer just yet, so here we go with this lovely tomato tart. The combination of the sweetness of the mascarpone and the caramelised onions with the zestiness of the tomatoes is really lovely. I had some beautiful heritage tomatoes for this, and recommend that you get them ripe and full of flavour! This tart goes perfectly with some green salad on the side, and believe me you will be reaching for seconds.

More with tomatoes: Watermelon, Tomato and Halloumi salad | Rachel Roddy’s Penne all’arrabbiata

Tomato, caramelised onion and mascarpone tart

Tomato, caramelised onion and mascarpone tart

Serves 4 | Prep 40 mins | Cook 50 mins
Easy | Vegetarian

You’ll need:

  • 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.

Original recipe from Delicious Magazine, issue August 2014, available online here.