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Categories:Viewed: 34 - Published at: 3 years ago
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 slices prosciutto
- 2 tbsp olive oil
- 1 None onion, finely chopped
- 3 cloves garlic, minced
- 1 (13.5 oz) can chopped tomatoes
- 1 tbsp chopped fresh thyme leaves
- 1/3 cup baby arugula
- 2 tsp balsamic vinegar
Method
- Preheat oven to 400°F. Lightly grease 2 baking trays.
- Cut puff pastry into 8 rectangles. Arrange on 1 prepared tray. Place prosciutto on remaining tray. Bake puff pastry and prosciutto for 45 mins. Remove from oven. Set prosciutto aside. Flatten puff pastry with a spatula then return to oven for another 4-5 mins, until golden brown.
- Meanwhile, heat 1 tbsp oil in a large frying pan over high heat. Saute onion and garlic for 2-3 mins, until onion is tender. Stir in tomatoes and thyme. Reduce heat to low and cook for 5-7 mins, stirring occasionally, until thickened. Season to taste.
- In a small bowl, toss arugula with remaining oil and vinegar.
- Spread tomato mixture evenly over 4 pastry rectangles. Top with a second rectangle. Serve topped with arugula salad and prosciutto.
