Caramelised red onion, prosciutto & mushroom tart

Caramelised red onion, prosciutto & mushroom tart

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

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 - 50 mins

Method

  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.
  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.
  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.
  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.
Try

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.

Per serving

521 kcalories, protein 13g, carbohydrate 33g, fat 39 g, saturated fat 16g, fibre 3g, sugar 6g, salt 1.38 g

Recipe from Good Food magazine, May 2010.

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Latest comments and suggestions

  • Binder photo Alexandra

    05 May 2010

    Alexandra rated and commented on this recipe

    5 stars

    I added appelstroop, a Dutch thick kind of applesyrup, it makes the onions even sweeter!

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  • Binder photo Jo

    08 May 2010

    Jo rated and commented on this recipe

    4 stars

    Made yesterday for a girlie lunch. Really simple and tasty. I'd cook the onions longer next time just to get them stickier and perhaps I had 5 large onions as there were lots! I'm also not sure the mushrooms are needed. Will make again as so effective and tasty however.

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  • Binder photo Stuart

    19 May 2010

    Stuart rated and commented on this recipe

    5 stars

    Delicious. Made it without prosciutto for my veggie daughter. Bulghar salad goes well. Very well received.

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  • Binder photo melanie

    30 May 2010

    melanie rated and commented on this recipe

    3 stars

    I made this last night for my husband and i, the red onions were really scrummy, i changed the cheese to mozzerella as my husband hates goats cheese, it was really tasty and would definately make again.

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  • Binder photo andycrofts

    31 May 2010

    andycrofts commented on this recipe

    I've made several of Mary's recipes in the past, and they have never failed to please. For this, I'm gonna wait for Autumn, and benefit from the Finnish "Jokamiehenoikeudet" == "Everyman's right" which means I can stomp around in the forest with impunity, collecting mushrooms..

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  • Binder photo Katiekoo

    03 June 2010

    Katiekoo rated and commented on this recipe

    4 stars

    Very tasty nice lunch

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  • Binder photo Kay

    05 June 2010

    Kay rated and commented on this recipe

    1 stars

    ...far too many onions - they overpower the prosciutto and the mushrooms

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  • Binder photo nikki edwards

    09 June 2010

    nikki edwards commented on this recipe

    One word for it FANTASTIC

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  • Binder photo nikki edwards

    09 June 2010

    nikki edwards rated and commented on this recipe

    5 stars

    Just made this for my boyfriend he was so impressed he left previous comment. Really easy, used normal onions (just 2 large) as hadn't got red ones and used halloumi instead of goats cheese, oh and spinach leaves on top instead of rocket. Very adaptable recipe if you don't have all the right ingredients! I'm sure with the right bits it would have been even tastier. I'll try it properly soon. Asparagus as side dish worked well. Really enjoyed it.

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  • Binder photo nix

    23 June 2010

    nix rated and commented on this recipe

    4 stars

    Absolutely love this recipe. It has turned into our lunch of choice for the weekend. Also love the bulghar wheat salad. Prefer it with mozzarella

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  • Binder photo ilovefood28

    03 August 2010

    ilovefood28 commented on this recipe

    could i use ready made onion chutney and skip the 1st step?

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  • Binder photo frankycars

    17 August 2010

    frankycars rated and commented on this recipe

    5 stars

    didnt have prosciutto so fried up some bacon bits instead. also lined pastry base with some cream cheese, used mushroom stalks in an omlette - so no waste, tasted great.

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  • Binder photo foodgalore

    31 August 2010

    foodgalore commented on this recipe

    Was able to prepare the onions the previous day and keep them over night in fridge ready to assemble as it was for a lunchtime meal for friends. Everyone enjoyed it including the two salads. Used the smaller mushrooms next time I made it..Lovely flavour with the onions.

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  • Binder photo Rowena

    05 September 2011

    Rowena rated and commented on this recipe

    5 stars

    I really loved this. I didnt have any Prosciutto so I used pancetta which I think made it a little chewy in places so I will be making sure to use prosciutto in the future. I thought the whole mushrooms would be a bit too much so I sliced them instead and It was great! Will definately be making again!

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  • Binder photo Sandra

    17 January 2012

    Sandra rated and commented on this recipe

    5 stars

    Delicious - and so easy. Works well as individual tarts as a starter for dinner party too.

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  • Binder photo Erin

    18 March 2012

    Erin commented on this recipe

    I made this for my mum for our mother's day lunch today and it was amazing, she loved it and so did everyone else that tried it!

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  • Binder photo Erin

    18 March 2012

    Erin rated this recipe

    4 stars

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  • Binder photo Maria Budgen

    05 August 2012

    Maria Budgen rated and commented on this recipe

    5 stars

    Excellent recipe which I made when we had friends over for for a weekend lunch buffet. Followed the recipe, except that used soft goats cheese rather than hard, and crumbled that on and it worked fine. As the proscuitto is so thin and shrivels up, 4 slices weren't really enough so next time I think I would double that quantity. Other half doesn't like to think he's eating vegetarian, which it nearly was (although would be a nice veggie dish if you omitted the proscuitto anyway).

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  • Binder photo cathy eldridge

    13 August 2012

    cathy eldridge rated and commented on this recipe

    3 stars

    It's ok but I found it rather dry and probably wouldn't make again.

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  • Binder photo Jan Weston

    15 September 2012

    Jan Weston rated and commented on this recipe

    5 stars

    Made for my hubbie's birthday lunch... well received instead of Delia's very fattening bacon and egg quiche made with cream! ;-) Changed pastry for filo, used tomatoes as well, I would add more goats cheese next time and maybe a little more balsamic vinegar but absolutely gorgeous!

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 45 - 50 mins

Ingredients

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Per serving

521 kcalories, protein 13g, carbohydrate 33g, fat 39 g, saturated fat 16g, fibre 3g, sugar 6g, salt 1.38 g

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