Porcini, Rosemary & Mascarpone Tart
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Prep: 30 mins
Cook: 35 mins
A simple, elegant tart topped with caramelised red onions, rich porcini mushrooms and creamy mascarpone.
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860 kcal
(per portion)
Ingredients you'll need
  • 150g plain flour
  • 45g butter, fridge temperature
  • ½ x 250g mascarpone
  • 12g dried porcini mushrooms
  • 300g red onions
  • 1 garlic clove
  • A handful of rosemary, leaves only
  • 1 egg
  • 50g rocket
  • 250g cherry vine tomatoes
  • 1 lemon
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp ice cold water
  • 11/2 tbsp olive oil
  • 200ml boiling water
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 170°C/Gas 4. Tip the flour into a bowl, saving 1 tbsp for later. Coarsely grate in the butter. Add a good pinch of salt and pepper. Rub the butter into the flour till you have what resembles fine bread crumbs.

  • 2.

    Separate the egg. Add the yolk to the flour. Save the egg white in a separate bowl. Add 2 tbsp cold water and bring the dough together. Add a little more water if you need to but take care not to make the dough too wet. Wrap the dough in cling film and pop into the fridge to rest.

  • 3.

    Peel and thinly slice the onions and garlic. Heat a frying pan for a couple of mins. When warm, drizzle in 1 tbsp olive oil. Add the onions and garlic and cook on a low heat for 15 mins.

  • 4.

    While the onions cook, put the porcini mushrooms into a jug and pour over 200ml boiling water. Leave to soak for 5 mins. Drain and reserve the porcini infused water. Finely chop the porcini. Finely chop the rosemary leaves. Zest the lemon.

  • 5.

    When the onions have cooked for 15 mins, add the chopped porcini and they're soaking liquid. Add the rosemary. Cook together for 5 mins on a high heat till the liquid has evaporated.

  • 6.

    While the porcini and onion mix cook, Stir the lemon zest through half the pot of mascarpone. Add a good crack of black pepper. Remove the dough from the fridge. Dust your surface with the reserved flour. Roll the pastry into a large circle, approximately the size of a dinner plate.

  • 7.

    Place the dough on a baking tray lined with baking paper. Spread 1/4 of the pot of mascarpone over the base of the tart, leaving a 2 cm border. Top with the onion and porcini mix. Dot over another 1/4 of the tub of mascarpone. Place 6 or so tomatoes on top. Scatter over plenty of black pepper. Fold the edges over the filling. It won't enclose the filling. It acts as a barrier to stop the filling escaping.

  • 8.

    Beat the egg white and brush it all over the pastry. Bake for 25 mins till the pastry is golden.

  • 9.

    Juice the lemon. Whisk with 1/2 tbsp oil and some seasoning. Half the remaining tomatoes. Toss the dressing through the rocket and tomatoes. Serve with wedges of the porcini and mascarpone tart.

  • Tip

    Mascarpone amoure
    Fold your left over mascarpone through a tomato risotto or dollop on top of your favourite home made bake.

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