Onion & Prosciutto Tart
Yield
2 dozenPrep
15 minCook
50 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
puff pastry
|
|
| 4 | large |
onions
chopped |
|
| 3 | ounces |
prosciutto
diced |
*
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
rosemary leaves
|
|
| 2 | tablespoons |
olive oil
|
|
| 12 | large |
black olives
in oil, pitted |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
if needed |
*
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
puff pastry
|
|
| 4 | large |
onions
chopped |
|
| 86.7 | ml/g |
prosciutto
diced |
*
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
rosemary leaves
|
|
| 3E+1 | ml |
olive oil
|
|
| 12 | large |
black olives
in oil, pitted |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
if needed |
*
|
| 1 | each |
eggs
|
|
Directions
Cook onions in oil with herbs until onions are transparent.
Add prosciutto and cook 3 minutes.
Season with pepper and check salt.
Chill.
Roll out dough into a rectangle 11x9 inches.
Cut 4 strips of dough to make the borders and press them on the edges of rectangle.
Transfer to cookie sheet and baste edges with beaten egg.
Chill ½ hour.
Preheat oven to 425 degrees F.
Spread onion mixture on prepared dough.
Bake 30 minutes .
Reduce heat to 300℉ (150℃)., decorate tart with sliced olives and continue baking another 15 minutes.
