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Red onion and mascarpone tarts

Red onion and mascarpone tarts


A delicious main that’s special enough for Christmas Day, or sliced up for New Year canapés

  • Feeds 2 Feeds 2
  • Ready in 40 minutes

Each serving contains

  • Energy
    2730kj 654kcal
  • Fat
    High 61%
  • Saturates
    High 94%
  • Sugar
    Med 61%
  • Salt
    Low 61%

% of adult’s reference intake | Carbohydrates per serving : 54g

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Big Bag Option


  • 1 tbsp Co-op olive oil, plus extra for brushing
  • 2 red onions, sliced
  • 1 tbsp balsamic vinegar
  • 1 tbsp dried cranberries
  • 30g mascarpone
  • 2 tbsp Co-op reduced fat crème fraîche
  • 2 sprigs rosemary, leaves chopped (optional)
  • 1 clove garlic, finely chopped
  • 150g ready rolled puff pastry
  • 30g Co-op soft goat’s cheese, diced
  • 1 tbsp mixed seeds


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Line a baking tray with greaseproof paper
  3. Heat the oil in a large pan and fry the onion over a medium heat for 10 mins
  4. Add the balsamic vinegar and cook over a low heat for a further 10 mins, until sticky and caramelised
  5. Stir in the cranberries
  6. Meanwhile, mix the mascarpone with the crème fraîche, most of the rosemary (if using) and the garlic, then season
  7. Cut the pastry into 2 rectangles, 16cm x 9cm each, and lay on the baking tray
  8. Shape the leftover pastry into 4 stars, using a cutter or by hand
  9. Score a 1cm border in the pastry rectangles
  10. Spoon on the cheese mixture, and top with the onion and goat’s cheese, leaving the borders free
  11. Lay 2 stars on each, brush with some oil, then scatter over the seeds and the rest of the rosemary
  12. Bake the tarts for 15 20 mins, until golden and risen

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