Ad

Nutrition: per serving

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

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

Ad

Comments, questions and tips (21)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.16 ratings

hybridauth_user 3077

Can you freeze or make a day ahead has anyone done this ?

rasabasa

A star rating of 5 out of 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

A star rating of 5 out of 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

A star rating of 3 out of 5.

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

mariabudgen

A star rating of 5 out of 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…

Ad
Ad
Ad