Red Onion and Mascarpone Tart
Ohhhh how much do I love this tart?! Not only is it absolutely gorgeous, but it’s so delicious and so easy to make. I love to bring this with me to friends’ houses to serve warm before dinner or to have as a nice lunch with a side salad.
Serves 6-8
• 2 cups all purpose flour
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 stick cold unsalted butter, cut into cubes
• 1/2 cup ice cold water
• 1 tablespoon white vinegar
• 6 ounces mascarpone cheese
• 1 teaspoon grated garlic (about 1 large clove)
• 1 1/2 teaspoon freshly grated lemon zest
• 2 large red onions, peels removed, cut in half then sliced into 1/4” half moons
• 1 1/2 tablespoon extra virgin olive oil
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon freshly cracked black pepper
• 1 teaspoon minced fresh thyme leaves
• 1 egg whisked for egg wash
• Flaked sea salt
Preheat the oven to 400 degrees F.
Place the flour, sugar, 1 teaspoon kosher salt and butter in the bowl of a food processor. Pulse the mixture until the butter is about the size of peas. While continually pulsing, pour in the water and the vinegar until the dough begins to pull away from the sides of the bowl. Don’t over-process. Transfer the dough to a well floured surface and shape into a round disk. It’s a fairly wet dough, so be sure to use flour so it doesn’t stick to the counter. Wrap the dough in plastic wrap and allow to rest in the refrigerator for 30 minutes.
Meanwhile, whisk the mascarpone, garlic and lemon zest together in a small bowl.
In a large mixing bowl, combine the red onions, olive oil, balsamic vinegar, 1 teaspoon kosher salt, black pepper and thyme leaves together. Set the bowls aside until the dough is ready.
Remove the dough from the refrigerator and roll into a 14 inch round on a very well floured surface. Transfer the dough to a parchment paper lined baking sheet. Spread the mascarpone mixture on the dough leaving about a 1” border. Top the mascarpone with the red onion mixture. Fold the sides of tart on top of the mascarpone and red onions. Brush the border with the egg wash and sprinkle with flaked sea salt.
Bake the tart for 40 minutes, rotating the baking sheet halfway through baking. Remove from the oven and allow to cool before slicing and serving.