Caramelised red onion, prosciutto & mushroom tart

Caramelised red onion, prosciutto & mushroom tart

  • Rating: 4 out of 5.16 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal521
fat39g
saturates16g
carbs33g
sugars6g
fibre3g
protein13g
low insalt1.38g
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.16 ratings
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