Serves 6

  • All purpose flour, for dusting
  • 8 ounces frozen all-butter puff pastry, thawed and chilled
  • 1 large egg, beaten
  • 1/4 cup very thinly sliced red onion
  • 2 Tbsp. dry red wine
  • Kosher salt
  • Ground black pepper
  • 1/2 cup mascarpone, at room temperature
  • 1 garlic clove, minced
  • 2 Tbsp. chopped dill
  • 2 Tbsp. chopped parsley
  • 1 1/2 pounds assorted tomatoes, cut into 1-inch dice, cherry tomatoes halved
  • 2 Tbsp. minced chives

    Active time: 30 minutes
    Total time: 50 minutes

    Preheat oven to 375°. Lightly grease a rimmed baking sheet. On a lightly floured work surface, roll puff pastry out to a 10 x 14-inch (1/8 inch thick) rectangle. With a sharp knife, cut pastry into a 9 x 13-inch rectangle. Fold in half, transfer to prepared sheet and unfold. Using scraps, cut 2 strips 1/2 inch wide and 13 inches long, and 2 strips 1/2 inch wide and 9 inches long. With a fork, prick top of pastry all over. Brush rectangle with egg. Place longer strips on top of long edges and shorter strips on top of short edges, pressing lightly. Brush edges with egg and refrigerate for 10 minutes.

    Meanwhile, place onion in a small bowl and add wine and a pinch each of salt and pepper. In a medium bowl, blend mascarpone with garlic, dill, parsley and 1/4 tsp. each salt and pepper. Remove pastry from refrigerator and prick center again with a fork, without touching the side strips. Bake until richly browned and crisp, about 20 minutes.

    In a large bowl, season tomatoes with 1/4 tsp. each salt and pepper. Spread herbed mascarpone over inside of pastry. Spoon tomatoes evenly over mascarpone. Lift onion from wine and scatter over tomatoes. Sprinkle with chives, cut into squares and serve.

    To make this recipe even simpler, spread the mascarpone on warmed pitas instead of puff pastry, then add the tomatoes and toppings.

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