Prosciutto Gruyere Tart

This is perhaps one of the easiest and tastiest things I’ve made over and over again this summer. Simultaneously it also happens to be the thing people are most impressed by. It’s probably the “puff pastry” effect. Needless to say I think this is something you’ll “WOW” your guests with while entertaining this summer.

I’ve also been bringing this with me to parks and lakes for most of my dine al fresco experiences and it’s even better at room temperature. Trust me guys this dish is a winner all the way around! Let’s get started.

Here’s what you’ll need:

1. Béchamel

– 1 cup crème fraîche

-1 large egg

-salt and pepper (to taste) ; I used a roasted garlic salt and fresh cracked pepper

2. Caramelized onions

-2 medium onions sliced thinly

-2 Tbsp olive oil

-1 Tbsp balsamic vinegar

-1 tsp brown sugar

-salt & pepper to taste

3. Toppings

-1 cup diced prosciutto

-1 cup shredded gruyere cheese

Cooking instructions:

Pre-heat oven to 400°F

Onions – Heat the olive oil in a pan on medium heat. Then add your sliced onions. We’re going to turn the heat down to medium low. Making caramelized onions takes some time so we’re cooking them low and slow. Once the onions have softened and are translucent (this should happen after 10 minutes of cooking) add your brown sugar and balsamic vinegar.

Let the onions cook on med low for about 20 more minutes. Make sure to stir them often so that they don’t burn or stick to the pan. Once they are cooled you should remove them from the pan and place them in a bowl to cool.

Béchamel – In a bowl mix the crème fraîche, egg, salt & pepper well to combine. That’s it for the béchamel.

Assembly – Unfold the puff pastry and lay it flat on a sheet pan. First spread the béchamel from edge to edge of the pastry. It’s delicious so go as heavy handed or light handed as you like. Then add the Gruyere. Top it off with the prosciutto. I like to add fresh cracked black pepper to the top but that’s optional.

Into the 400°F oven for 25 minutes. When you remove the pastry from the oven it will be puffy like a pillow. Let it cool, it will deflate. Once cooled for 10 minutes it’s good to enjoy!

Here’s a nice little video so you can see how it should turn out!

I hope you guys try this dish and if you do tag me on Instagram @CookingWithRoxy.

I love you all and as always sending lots of moxie your way.

-Roxy

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