Name: Caramelised red onion, prosciutto & mushroom tart
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 5 red onions thinly sliced; 1 tsp dried thyme or 2 tsp fresh; 1 tbsp balsamic vinegar; 500g pack puff pastry; 4 thin slices prosciutto; 400g open cup mushrooms stalks trimmed; 100g firm goat's cheese; 50g bag rocket

Home
Recipes
Caramelised red onion, prosciutto & mushroom tart

Caramelised red onion, prosciutto & mushroom tart

Mary Cadogan

Save recipe

Serves 6

Easy

Prep: 35 mins

Cook: 45 mins - 50 mins

A star rating of 4.3 out of 5.16 ratingsRate

loading...

Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

New potatoes with lemon & chive butter

A star rating of 4.8 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

4 tbsp olive oil
5 red onions

thinly sliced
1 tsp dried thyme

or 2 tsp fresh
1 tbsp balsamic vinegar
500g pack puff pastry
4 thin slices prosciutto
400g open cup mushrooms

stalks trimmed
100g firm goat's cheese
50g bag rocket

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal521
fat39g
saturates16g
carbs33g
sugars6g
fibre3g
protein13g
salt1.38g

low

Method

step 1

Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.
step 2

Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.
step 3

Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.
step 4

Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.

RECIPE TIPS

BULGHAR WHEAT, BASIL & PINE NUT SALAD

Cook 200g bulghar wheat for 12 mins in a pan of boiling salted water, drain and cool. Tip into a large bowl with 4 tbsp toasted pine nuts, a good handful torn basil leaves, 200g halved cherry tomatoes, a handful raisins and some snipped chives. Stir in 3 tbsp olive oil, 1 tbsp lemon juice, salt and pepper. This salad can be made a day ahead and stored in the fridge. Bring to room temperature before serving.

SPINACH & AVOCADO SALAD WITH BLUE CHEESE DRESSING

Tip 150g bag young spinach leaves into a bowl. Peel, stone and chop 2 avocadoes and add to the bowl with 200g lightly cooked green beans, halved. Crumble 75g blue cheese into a bowl, then mix in 2 rounded tbsp natural yogurt, 2 tbsp olive oil, 1 tsp each clear honey and lemon juice and a little seasoning. Drizzle over salad and lightly toss before serving.

Recipe from Good Food magazine, May 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.16 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now