Individual Italian Summer Tarts Recipe
Individual Italian Summer Tarts Recipes
red onions, sliced
soft brown sugar
chopped fresh thyme
ready-rolled puff pastry
jar marinated quartered artichokes,
black olives, pitted
prosciutto, cut into 4 pieces
extra virgin olive oil, to serve
sprigs of thyme, to garnish
- Heat 2 tbsp of the oil in a
saucepan over low heat and cook the onion, stirring occasionally,
for 15 minutes, or until soft.
- Add the vinegar and sugar and cook
for 15 minutes, or until lightly browned.
- Remove from the heat, stir in the
chopped thyme and set aside to cool.
- Preheat the oven to hot 220°C
(425°F/ Gas 7) and heat a lightly greased baking tray.
- Cut out four 10cm rounds from the
sheet of puff pastry and spread the onion evenly over them, leaving
a 1.5cm border.
- Place the pastry bases on the hot
baking tray and cook in the top half of the oven for 12-15 minutes,
or until the edges are risen and the pastry is golden.
- Arrange the artichokes over the
onion, then fill the spaces in between with olives and lightly
rolled pieces of prosciutto.
- Drizzle the tarts with extra
virgin olive oil and serve garnished with thyme.
Makes 4 tarts
12mg; 1310kJ (315 cal)
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