Prosciutto Tart


  • 1 tablespoon olive oil 
  • 30g butter
  • 1 long red chilli, seeded, finely chopped 
  • 2 cloves garlic, crushed
  • 3 red onions, thinly sliced
  • 1 teaspoons brown sugar
  • 1 x 375g packet All Butter Puff Pastry, thawed
  • 2 tablespoons roughly chopped basil, plus extra leaves, to serve
  • 400g tomato medley mix
  • halved 4 large figs, torn
  • 4 slices D’orsogna prosciutto, torn into strips
  • 250g soft goat’s cheese, crumbled
  • Basil oil
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Lunch Dinner Entertainment

Cooking Instructions

  1. Heat oil and butter in a large frying pan over medium heat.
  2. Add garlic, chilli, onions, sugar, thyme and basil, and cook, stirring occasionally, for 7 minutes or until onions are soft. Set aside to cool.
  3. Meanwhile, preheat oven to 220°C.
  4. Roll pastry between 2 sheets of baking paper to a 20cm x 45cm rectangle.
  5. Remove top sheet of baking paper, then brush a 4cm-thick border around pastry with egg wash. Fold all 4 edges in by 3cm, pressing firmly to seal.
  6. Transfer pastry with baking paper to an oven tray, then brush border with egg wash. Using a fork, prick pastry, avoiding border.
  7. Place in oven and cook for 20 minutes or until light brown and crisp (we need to test this).
  8. Scatter caramelised onions, figs, prosciutto, goat's cheese, tomatoes and extra basil to serve.
  9. Finish with Basil Oil.



Lunch Dinner Entertainment
Serves 4
Prep 15mins
Cooking 20mins

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