Prosciutto, Pear, Mascarpone & Red Onion Tart Recipe

Name: Prosciutto, Pear, Mascarpone & Red Onion Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe All Buttah Pie Crust (https://food52.com/recipes... mix the butter until it resembles roughly the size of peas; 3/4 cup mascarpone cheese; 1 teaspoon Herbes de Provence; 1/2 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1/2 red onion, thinly sliced; 2 pears, cored and cut into 8 wedges (I like to leave the skin on, but you can peel if you like!); 8 ounces prosciutto; egg wash, as needed; 2 to 3 tablespoons grated Parmesan cheese

Servings: persons

1 recipe All Buttah Pie Crust (https://food52.com/recipes... mix the butter until it resembles roughly the size of peas
3/4 cup mascarpone cheese
1 teaspoon Herbes de Provence
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 red onion, thinly sliced
2 pears, cored and cut into 8 wedges (I like to leave the skin on, but you can peel if you like!)
8 ounces prosciutto
egg wash, as needed
2 to 3 tablespoons grated Parmesan cheese

1
Preheat the oven to 425u00b0 F. Line a baking sheet with parchment paper.
2
Roll out half of the pie crust to about 1/8-inch thick. Try to maintain a square-ish shape while you roll. Use a straightedge and a knife to cut the ragged ends off of the dough: You're aiming for a 9-inch square.
3
Gently roll the dough up onto the rolling pin and unfurl over the prepared baking sheet. Chill the dough on the baking sheet in the refrigerator while you prepare the filling, 5 to 10 minutes.
4
In a small bowl, whisk the mascarpone, Herbes de Provence, salt, and pepper to combine. Dollop the mixture in the center of the chilled pie crust, and spread evenly across the crust, leaving about 1 inch on all edges uncovered.
5
Arrange the red onion, pear slices, and prosciutto on top of the mascarpone. Gently fold the exposed crust pieces over to encase the filling a bit.
6
Brush any exposed crust with egg wash. Sprinkle the Parmesan over the crust. Bake the tart until the crust is very golden, the prosciutto is crisp, and the pears are very tender, 25 to 30 minutes. Cool at least 15 minutes before slicing and serving.

485

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 recipe All Buttah Pie Crust (https://food52.com/recipes... mix the butter until it resembles roughly the size of peas, 3/4 cup mascarpone cheese, 1 teaspoon Herbes de Provence, 1/2 teaspoon salt, and more.

Yes, Prosciutto, Pear, Mascarpone & Red Onion Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Prosciutto, Pear, Mascarpone & Red Onion Tart

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