| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 8 | Servings | ||
INGREDIENTS
| 1/2 | lb | Puff pastry |
| 4 | Onions, chopped | |
| 3 | oz | Prosciutto, diced |
| 1/2 | t | Thyme |
| 1/2 | t | Rosemary |
| 2 | T | Olive oil |
| 12 | Black olives in oil, pitted | |
| Freshly ground black pepper | ||
| Salt if needed | ||
| 1 | Egg |
INSTRUCTIONS
Cook onions in oil with herbs until onions are transparent. Add prosciutto and cook 3 minutes. Season with pepper and check salt. Chill. Roll out dough into a rectangle 11" by 9. Cut 4 strips of dough to make the borders and press them on the edges of rectangle. Transfer to cookie sheet and baste edges with beaten egg. Chill 1/2 hour. Pre- heat oven to 425. Spread onion mixture on prepared dough. bake 30 minutes . Reduce heat to 300, decorate tart with sliced olives and continue baking another 15 minutes. NOTES : Serve cut into squares as an appetizer. Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@POBOX.COM> on Dec 22, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 141
Total Fat: 15.7g
Cholesterol: 30.7mg
Sodium: 405.5mg
Potassium: 192mg
Carbohydrates: 20g
Fiber: 1.8g
Sugar: 3.4g
Protein: 6.7g