Onion and prosciutto tart
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Puff pastry |
| 4 | larges | Onions; chopped |
| 3 | ounces | Prosciutto; diced |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Rosemary |
| 2 | tablespoons | Olive oil |
| 12 | larges | Black olives in oil; pitted |
| Freshly ground black pepper | ||
| Salt if needed | ||
| 1 | Egg | |
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 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