Easy Caramelised Onion and Ham Tart
Course: DinnerCuisine: BakedDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesThis simple tart looks sensational and tastes as good as it looks – serve warm or cold for dinner or a summery lunch. Serves 4 for $13.
Ingredients
2-3 red onions, thinly sliced
1 tablespoon olive oil
25 g butter
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon wholegrain mustard
1 teaspoon fresh thyme leaves (optional)
1 ½ frozen puff pastry sheets, thawed
1 tablespoon capers (optional)
1/3 cup black olives, pitted (optional)
1 egg, lightly whisked
150 g sliced ham, roughly chopped
4 -5 eggs, hard boiled
1 large handful rocket leaves
Directions
- Place the onion, oil and butter in a large shallow saucepan. Cook over a gentle heat for 20 minutes until tender.
- Mix in the balsamic vinegar, brown sugar, wholegrain mustard and thyme leaves, cook for a further 5 minutes. The onions should be a rich caramel colour, if not then cook a little longer. Set aside to cool.
- Preheat the oven to 180°C.
- Arrange the pastry end to end on a baking tray, pressing to join with a 1 cm overlap. Fold the pastry in to create a 1.5cm ridge around the outside.
- Spread the onion over the pastry base, staying within the ridge. Scatter with capers and olives.
- Brush the pastry edge witht the whisked egg.
- Bake for 10 -15 minutes until the pastry is golden and puffed.
- Halve or quarter the eggs and arrange on the warm tart along with ham and rocket leaves.
Watch the ‘how-to-video’ below…
tips
- Rocket leaves offer an interesting peppery flavour on the top but you can also serve this with lettuce leaves alongside.