Prosciutto Tart

Serving details

4 Servings
15 min Preparation
20 min Cooking

Ingredients

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

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

SEE THE VIDEO FOR THE FULL RECIPE:

Lunch Dinner Entertainment

Serves 4

Prep 15mins

Cooking 20mins

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