Tomato, caramelised onion and mascarpone tart

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.

Pre-bake

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.

Rachel Roddy’s Sausages with red onions and grapes

We are deep into autumn now and I found Rachel Roddy’s take on sausages and mash to be really satisfying in one of those crisp cold evenings. I wasn’t sure about the combination of grapes in this sausage stew but they really worked quite well, adding a bit more sweetness to the caramelised onions. This dish is perfect served over mash (think posh sausages & mash) and/or with crusty bread, like Rachel suggests. This recipe is from Rachel’s column in The Guardian’s Feast magazine.  I have adapted it slightly reducing the amount of onions and grapes.

More in comfort food: Cheeseboard Mac & Cheese | Chicken, olive and caper ragu | Tagliatelle with roast ‘nduja and tomato sauce

Rachel Roddy’s Sausages with red onions and grapes

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Serves 2-3 | Prep 10 mins | Cook 30 mins
Easy | Gluten Free (if you can find GF sausages)

You’ll need:

  • Olive oil;
  • 6 good quality pork sausages;
  • 150ml white wine;
  • 2 small red onions (or 1 large), peeled and sliced;
  • 1 small red chilli (fresh or dried);
  • 200g mix of red and green grapes, cut in half;
  • Salt

In a large frying pan, warm a little olive oil and brown the sausages on all sides. Pour over the wine, cover and cook for 15 minutes, or until the sausages are cooked through. If the pan looks too dry at any point, add a little more wine. By the end of cooking, there should be just a little thick, glossy sauce.

Lift the sausages from the pan and pour/scrape the sauce into a cup: set aside and keep warm.

Add four tablespoons of olive oil to the pan and fry the onion and chilli with a pinch of salt until the onion is soft and lightly golden. Add the grapes and a pinch of salt, increase the heat, and cook at a lively pace for five minutes, stirring often, until the grapes start to soften and wrinkle.

Add the sausages back to the pan along with a spoonful or two of sauce, cook for a minute more, then serve, making sure everyone gets enough of the grapes and soft, sticky sauce.

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Original recipe from Rachel Roddy, available online here.