Caramelised red onion, prosciutto & mushroom tart

• olive oil↗4 tbsp tbsp
• red onions↗5

  thinly sliced

• dried thyme↗1 tsp tsp

  or 2 tsp fresh

• balsamic vinegar↗1 tbsp tbsp
• pack puff pastry↗500g g
• thin slices prosciutto4
• open cup mushrooms↗400g g

  stalks trimmed

• firm goat's cheese↗100g g
• bag rocket↗50g g

Step-by-step instructions

1. 1

   Heat 3 tbsp oil in a frying pan, add the onion and gently cook until softened, about 10 mins. Add the thyme, vinegar, salt and pepper and cook for 5 mins more, stirring occasionally to stop them burning. Set aside to cool.

2. 2

   Heat oven to 200C/180C fan/gas 6. Roll out the pastry, trim to a 28cm round, then put on a non-stick baking sheet (or one lined with baking paper). Fork the pastry all over.

3. 3

   Spread the onion over the pastry to within 3cm of the edge. Tear the prosciutto into strips and arrange over the onion in a rippled effect. Arrange the mushrooms on top and brush them with the reserved oil. Slice or crumble the cheese and arrange over the tart. Season with salt and pepper.

4. 4

   Push the side of the tart up with your fingers to form an edge. Bake for 30-35 mins until the pastry edges have puffed up and the mushrooms are tender. Cool for a few minutes, then scatter with rocket just before serving.