| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Hors d’, Oeuvres, And, Dips |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Puff pastry |
| 4 |
lg |
Onions; chopped |
| 3 |
oz |
Prosciutto; diced |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Rosemary |
| 2 |
tb |
Olive oil |
| 12 |
lg |
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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