Cooking with Kids: Caramelised Red Onion, Prosciutto & Mushroom Tart
Ingredients (serves 6):
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
- Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 minutes. Add the thyme, vinegar, salt and pepper and cook for 5 minutes more, stirring occasionally to stop them burning. Set aside to cool.
- 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.
- 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.
- Push the side of the tart up with your fingers to form an edge. Bake for 30-35 minutes until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.