Avocado & Red Onion Tart

Avocado & Red Onion Tart

by Sarah Kwan

1 package (2 squares) frozen puff pastry, thawed

3 Tablespoons mascarpone cheese

3 Tablespoons soft goat's cheese

red onion, thinly sliced

1 large avocado

Sciabica's Sevillano Variety Fall Harvest Extra Virgin Olive Oil

large sea salt flakes

freshly cracked black pepper

Preheat oven to 425°F.

Roll out each section of puff pastry to between 1/8" and 1/4" thickness, and trim edges to create a square. Lightly score puff pastry 1/4" from the edge.

Mash mascarpone and goat's cheese together with a fork, then spread evenly onto puff pastry squares, keeping the section between the score and the edge bare.

Break apart red onion slices into rings and arrange over cheese mixture.

Bake for 30 minutes.

Remove from oven and let cool for 5 minutes. Cut through top layers of puff pastry along the score lines, so that the middle sinks in. Let cool for another 5 minutes, then cover generously with slices of avocado. Drizzle olive oil over avocado, and finish with salt flakes and freshly cracked pepper.

Cut into quarters and serve.