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Prosciutto and Mushroom Tart

You know our love of puff pastry and here is another winning recipe using said freezer staple. Red onions, cooked with thyme and balsamic vinegar until meltingly soft, are topped with prosciutto, mushrooms, and goat cheese for this impressive but ever so easy tart. This versatile savoury can stand alone as main dish or be served as a side dish to any simply prepared chicken, beef, or seafood.

Prosciutto and Mushroom Tart

4 tbs. olive oil
5 small red onions, thinly sliced
2 tsp. fresh thyme leaves, or 1 tsp. dried
1 tbs. balsamic vinegar
1 sheet frozen puff pastry, thawed
14 oz. mushroom caps, stalks trimmed
4 oz. firm goat cheese
arugula, to serve

Heat 3 tbs. oil in a frying pan, add the onions and cook gently until softened, about 15 minutes. Add the thyme, vinegar, and some salt and pepper and cook for 10 minutes longer. Set aside to cool.

Heat the oven to 400°F and line a baking sheet with parchment paper.

Roll out the pastry and cut into an 11″ circle. Transfer to the baking sheet and prick all over with a fork. Spread the cooled onions on top leaving a ¾” edge. Tear the prosciutto into strips and arrange over the onions in a rippled effect. Arrange the mushrooms on top and brush with the remaining oil. Crumble over the cheese and season. Push the edge of the tart up to form a crust.

Bake 30-35 minutes, or until the edges of the pastry are puffed and golden and the mushrooms are tender. Cool for a few minutes, then pile the arugula in the center. Cut in wedges to serve,

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