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Categories:
unsalted butter onions white wine thyme salt ground black pepper walnuts pastry egg blue cheese mesclun greens
Viewed: 70 - Published at: 9 years agoIngredients
- 2 tablespoons unsalted butter
- 3 cups thinly sliced yellow onions
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup chopped toasted walnuts
- 4 ounces prosciutto, chopped
- 2 sheets prepared puff pastry, thawed
- 1 large egg, beaten
- 4 ounces blue cheese, crumbled
- 3 cups mesclun greens, tossed with extra-virgin olive oil
Method
- Preheat the oven to 400 degrees F. Grease a large baking sheet and set aside.
- In a large, heavy skillet, melt the butter over medium-high heat.
- Add the onions and saute until caramelized, 12 to 15 minutes, stirring occasionally.
- Add the wine and cook until dry, 2 minutes.
- Add the thyme, salt, and pepper, stir well, and remove from the heat.
- Add the walnuts and prosciutto and stir well to combine.
- Let cool.
- On a lightly floured surface, 1 at a time, roll out the pastry sheets to about 12 by 12 inches.
- Cut each into an 11-inch round.
- Place 1 round on the prepared sheet.
- Brush a 1/2-inch border of egg wash around the outside of the round.
- Spread the onion mixture evenly across the round.
- Top with blue cheese.
- Top with the remaining pastry round.
- Press down on the edges of the pastry to close, and crimp with a fork to seal.
- Paint the top pastry with egg wash and cut small slits in the center to vent.
- Bake until golden and puffed, 20 to 25 minutes.
- Remove from the oven and cut into 4 wedges.
- Divide the lettuces and tart among 4 plates and serve.
