Carmelized Onion and Prosciutto Tart
Ingredients:
All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 2 tbsp. olive oil
- 4 large onions, cut in half and thinly sliced (about 4 cups)
- 1/3 lb. thinly sliced prosciutto, cut into matchstick-thin strips
- 1 pkg. (4 ounces) goat cheese, crumbled (about 1 cup)
- 2 tbsp. chopped fresh chives
- Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 12 x 16-inch rectangle. Brush the edge with water. Roll the edge in 1/4-inch on all sides to form a rim. Prick the center of the pastry thoroughly with a fork. Place the pastry onto a baking sheet. Refrigerate until ready to use.
- Heat the oven to 400°F.
- Heat the oil in a 12-inch skillet over medium-low heat. Add the onions and cook for 20 minutes or until golden brown, stirring occasionally. Remove the skillet from the heat and let cool for 15 minutes.
- Spread the onions on the pastry to the rim. Top with the prosciutto and cheese.
- Bake for 20 minutes or until the pastry is golden brown. Sprinkle with the chives.
- Serving Suggestion: Serve this main dish tart with a green salad tossed with your favorite dressing
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