Onion And Prosciutto Tart |
Course : Dips
Source: Miriam P. Posvolsky
Serves: 8 |
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Ingredients:
1/2 pound puff pastry |
4 large onions -- chopped |
3 ounces prosciutto -- diced |
1/2 teaspoon thyme |
1/2 teaspoon rosemary |
2 tablespoons olive oil |
12 large black olives in oil -- pitted |
1 teaspoon freshly ground black pepper |
1 teaspoon salt if needed |
1 large egg |
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Preparation / 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 1/2 hour.
Preheat oven to 425F.
Spread onion mixture on prepared dough.
Bake 30 minutes . Reduce oven temperature to 300F, decorate tart with sliced olives and continue baking another 15 minutes.
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