Walnut-Onion Brunch Tart with Aged Gouda and Prosciutto Ribbons
- Walnut-Onion Brunch Tart with Aged Gouda and Prosciutto Ribbons
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- Submitted By: Janice Elder
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Everyone wants the recipe for this one! Looks beautiful -- the prosciutto can be twisted or ‘woven’ into various designs – and tastes even better. I like to display it before cutting for the optimum ‘wow’ factor. Great for entertaining since the initial pastry baking can be done early in the day and finished just before serving.
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- Servings: 8
- Prep Time: 15m
- Cook Time: 50m
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- Ingredients
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2 tablespoons butter
2 medium onions, peeled, halved, and thinly sliced
1 tablespoon light brown sugar
Salt, as desired
1/2 cup golden raisins
1/4 cup apple butter
2 tablespoons spicy brown mustard
1/4 teaspoon ground red pepper
1 sheet frozen puff pastry, thawed (from a 17.3-ounce package of 2 sheets)
1 cup shredded aged Gouda cheese
1 cup California walnuts, chopped
4 thin slices prosciutto, cut into thin strips
Freshly ground black pepper
Fresh thyme leaves
- Directions
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Melt butter in a large heavy skillet placed over medium heat; add sliced onions and cook, stirring frequently, for about 15 minutes, reducing heat to medium low after about 5 minutes of cooking. Add brown sugar and salt, as desired, and the raisins, continuing to cook for about 10 additional minutes. Remove from heat; add the apple butter, mustard, and ground red pepper, blending well. Reserve.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Dust the work surface and pastry lightly with flour and roll out the pastry to an approximate 7 x 15-inch rectangle. Brush the perimeter with water, then fold all four edges over, creating a ½-inch overlapping frame around the pastry. Transfer to the parchment-lined baking sheet. Prick the pastry generously with a fork, avoiding pricking the framed edge. Place in preheated oven and bake until golden brown, about 25 to 30 minutes. Remove from oven; let cool for about 5 minutes while preheating the broiler.
Spread the raisin-onion mixture evenly over the pastry. Top with cheese and walnuts, then drape strips of prosciutto over attractively. Broil for about 4 minutes, or until the prosciutto starts to brown (watch carefully!). Remove from oven; sprinkle with black pepper and fresh thyme leaves, then let cool for about 15 minutes before cutting into 8 bars. Serve warm.
