|½ pounds||Puff pastry|
|4 larges||Onions; chopped|
|3 ounces||Prosciutto; diced|
|2 tablespoons||Olive oil|
|12 larges||Black olives in oil; pitted|
|Freshly ground black pepper|
|Salt if needed|
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 11" by 9. 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. Pre- heat oven to 425. Spread onion mixture on prepared dough. bake 30 minutes . Reduce heat to 300, decorate tart with sliced olives and continue baking another 15 minutes.
NOTES : Serve cut into squares as an appetizer.
Recipe by: Miriam P. Posvolsky
Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Dec 22, 1997
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