Caramelised red onion, prosciutto & mushroom tart
Serves 6
Easy
Prep:
Cook: -
Best served warm from the oven, this tart can be assembled, ready to bake, several hours ahead
Skip to ingredients
- 4 tbsp olive oil
- 5 red onionsthinly sliced
- 1 tsp dried thymeor 2 tsp fresh
- 1 tbsp balsamic vinegar
- 500g pack puff pastry
- 4 thin slices prosciutto
- 400g open cup mushroomsstalks trimmed
- 100g firm goat's cheese
- 50g bag rocket
Nutrition: per serving
- kcal521
- fat39g
- saturates16g
- carbs33g
- sugars6g
- fibre3g
- protein13g
- salt1.38glow
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.
