Ingredients:
1 Puff Pastry Sheet
7 Slices Prosciutto
200g/7oz Goat Cheese
5-6 Fresh Figs, quartered
Fresh Rucola
Honey for drizzling
Caramelised Onions:
2 Large Onions, halved and thinly sliced
1 Tbls Olive Oil
1 Tbls Butter
1 Tbls Soft Brown Sugar
1 Tbls Balsamic Vinegar
Pinch salt
Method:
Preheat oven 200C/400F.
Tart –
Leave the pastry sheet on its parchment paper and lay it flat on a large round shallow dish.
Spread caramelized onions evenly, top it with quartered figs and chunks of goat cheese.
Bake for 30-45 minutes until the pastry is golden brown. Remove from oven and when it’s still hot top with pieces of prosciutto. Place bake in the oven just for a few minutes to warm it up again. Remove, top with rucola leaves and drizzle with honey.
Caramelized Onions –
Preheat frying pan with 1 tablespoon of olive oil and butter. Add slices onions with a pinch of salt and cook slowly for about 30 minutes stirring occasionally until onions become soft and golden. Add the sugar and vinegar to give them a sweet, slightly sharp flavour. Keep cooking on low heat for another 5 minutes, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. Leave to cool completely before topping pastry.
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