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Caramelised red onion, prosciutto & mushroom tart

Caramelised red onion, prosciutto & mushroom tart

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(16 ratings)

Prep: 35 mins Cook: 45 mins - 50 mins

Easy

Serves 6
Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead

Nutrition and extra info

Nutrition: per serving

  • kcal521
  • fat39g
  • saturates16g
  • carbs33g
  • sugars6g
  • fibre3g
  • protein13g
  • salt1.38g
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Ingredients

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 red onions, thinly sliced
  • 1 tsp dried thyme or 2 tsp fresh

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 500g pack puff pastry
  • 4 thin slices prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 400g open cup mushrooms, stalks trimmed

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 100g firm goat's cheese
  • 50g bag rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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.

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Comments (20)

rasabasa's picture
5

A firm favourite in our family. Easy and quick to throw together when friends are visiting or just a relaxing supper for two. Lost count of how many times I've made it by now and always have people asking for the recipe.

rande60's picture
5

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!

cathyeldridge's picture
3

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

mariabudgen's picture
5

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).

erinmw's picture
4

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!

6dinnersid's picture
5

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

Rowena Wilkes's picture
5

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!

bettyb's picture

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.

frankycars's picture
5

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.

ilovemyfamily28's picture

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

nmbarry's picture
4

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

nikkiedwards's picture
5

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.

nikkiedwards's picture
5

One word for it FANTASTIC

recanati's picture
1

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

katiebutler's picture
4

Very tasty nice lunch

andycrofts's picture

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..

merrysee's picture
3

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.

stuarthough's picture
5

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

josp74's picture
4

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.

kistfj's picture
5

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

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