THIS fabulous savoury tart is just right for a light lunch-time meal. When you caramelize the onions it heightens the flavour and intensity that the Parma ham brings to this dish
WHAT YOU NEED
50g butter
3 large onions, sliced
2 tsp caster sugar
2 tsp balsamic or red wine vinegar
1 tsp fresh thyme, chopped
3 fresh figs, halved
250g ready-to-use puff pastry, thawed if frozen
12 slices Parma Ham
Rocket or mixed salad leaves, to garnish
WHAT TO DO
Preheat the oven to 200degC /fan oven 180°C/gas mark 6. Melt 40g of the butter in a large frying pan. Add the onions and cook them over a medium heat until softened – about six to eight minutes. Add the sugar and cook gently until caramelised, then stir in the vinegar and thyme.
Use the remaining butter to grease a shallow 20cm (8inch) baking tin. Arrange the figs in the base of the tin, cut sides down. Tip the onion mixture over them and level the surface.
Roll out the puff pastry on a lightly floured surface and trim to a circle measuring 23cm (9inch) in diameter. Lift on top of the onion mixture and tuck the pastry edges down the sides of the tin. Bake for 20-25 minutes until risen and golden brown. Cool for about 10 minutes, then run a knife around the edge of the tin and invert the tart onto a serving plate. Serve whilst warm, topped with the slices of Parma Ham and garnished with rocket or mixed salad leaves.
