Onion and Bayonne Ham tart
SEASON FOR THE RECIPE:
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Ingredients
- 500g (1.1 lb) onions
- 6 slices of Bayonne ham
- 1 shortcrust pastry
- 1 burrata cheese
- 1 apple
- Rocket (arugula)
- Sugar
- 10cl (3.4 fl oz) balsamic vinegar
Recipe
01 –
In a saucepan, reduce the balsamic vinegar over medium heat for 3-4 minutes.
02 –
Stop cooking when the vinegar forms large bubbles and has the syrupy consistency of caramel.
03 –
Mix with a little unreduced balsamic vinegar and set aside.
04 –
Finely chop the onions.
05 –
In a saucepan, cook the onions with a drizzle of olive oil and sugar over low heat for about fifteen minutes. Set aside.
06 –
Preheat the oven to 170°C (338°F).
07 –
Line the tart molds with parchment paper, then roll out the shortcrust pastry.
08 –
Prick the pastry with a fork and bake for 15 minutes.
09 –
After baking the pastry, spread a layer of onion confit on it, then add the sliced ham and burrata cheese.
10 –
Finally, add some rocket and apple slices.
11 –
Finish assembling with a drizzle of balsamic reduction.
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