CARAMELISED RED ONION, PROSCIUTTO & MUSHROOM TART

Caramelised red onion, prosciutto & mushroom tart image

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

Provided by Mary Cadogan

Time 1h25m

Number Of Ingredients 9

Ingredients

4 tbsp olive oil
5 red onions , thinly sliced
1 tsp dried thyme or 2 tsp fresh
1 tbsp balsamic vinegar
500g pack puff pastry
4 thin slices prosciutto
400g open cup mushrooms , stalks trimmed
100g firm goat's cheese
50g bag rocket

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 521 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.38 milligram of sodium