Prosciutto and mushroom tart

Puff pastry topped with prosciutto, mushrooms and goat's cheese: this easy tart is full of flavour.

Serves: 6 people

Preparation time: 35 minutes

Cooking time: 45-50 minutes


4 tbsp olive oil
5 thinly sliced red onions
1 tsp dried or 2 tsp fresh thyme
1 tbsp balsamic vinegar
500g pack of puff pastry
4 thin slices prosciutto
400g mushrooms
100g firm goat's cheese
50g rocket


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.

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 parchment). 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 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few mins, then scatter with rocket just before serving.

©author BBC Good Food Magazine. Produced as part of the LOVE BAKING season on BBC Lifestyle channel 180 on DStv.

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