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
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.
Yields
8 Servings