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


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


  • 4 tbsp olive oil
    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


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

  • 1 tbsp balsamic vinegar
    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 is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 400g open cup mushrooms, stalks trimmed



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


  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, questions and tips

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11th Jan, 2015
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.
15th Sep, 2012
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!
13th Aug, 2012
It's ok but I found it rather dry and probably wouldn't make again.
5th Aug, 2012
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).
18th Mar, 2012
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!
17th Jan, 2012
Delicious - and so easy. Works well as individual tarts as a starter for dinner party too.
Rowena Wilkes's picture
Rowena Wilkes
5th Sep, 2011
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!
31st Aug, 2010
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.
17th Aug, 2010
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.
3rd Aug, 2010
could i use ready made onion chutney and skip the 1st step?


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