Ingredients
- 4 tbsp olive oil
- 5 red onions, thinly sliced
- 1 tsp dried thyme or 2 tsp fresh
- 1 tbsp balsamic vinegar
- 500g pack puff pastry
- 4 thin slices prosciutto
- 400g open cup mushrooms, stalks trimmed
- 100g firm goat's cheese
- 50g bag rocket
Method
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Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.
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Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.
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Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.
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Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.