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Apple, Onion and Prosciutto Tart
Chef and cookbook author Jenn Louis fashions a rustic tart with a topping of apples, onions, prosciutto, soft Italian cheeses and herbs.
Chef and cookbook author Jenn Louis fashions a rustic tart with a topping of apples, onions, prosciutto, soft Italian cheeses and herbs.Photograph courtesy of Prosciutto di Parma
Servings
8
8
Cuisine Type
- italian
Menu Part
- Appetizer
Chef Jenn Louis
Ray Restaurant
Portland, Ore.
Chef and cookbook author Jenn Louis fashions a rustic tart with a topping of apples, onions, prosciutto, soft Italian cheeses and herbs. Although it resembles a pizza, the rich pastry, sophisticated toppings and handcrafted shape add a bit of Oscar-worthy glamour to the tart.
Ingredients
Pastry
1¼ cups flour
½ tsp. salt
½ tsp. sugar
4 oz. cold unsalted butter, cut into small pieces
2 to 4 tbsp. ice water
Topping
3 tbsp. unsalted butter
2 Gala apples, peeled, cored and sliced
1 yellow onion, thinly sliced
½ tsp. fresh rosemary leaves
4 sage leaves, chopped
6 oz. thinly sliced prosciutto, cut into strips
3 tbsp. dry white wine
1/3 cup ricotta cheese
3 oz. Gorgonzola dolce, diced
1 egg yolk
2 tbsp. heavy cream
Freshly ground black pepper, to taste
Steps
Prepare pastry: in bowl of food processor, combine flour, salt and sugar. With machine running, add butter. Process until mixture resembles coarse meal, 6 to 8 seconds. With machine running, add ice water in a slow stream through feed tube. Process just until dough holds together.
Turn dough out onto lightly floured surface; knead a few times. If too crumbly, add a little more ice water. Flatten dough in a disk; wrap in plastic and chill at least 1 hour.
In large skillet over high heat melt butter. Add apples, onion, rosemary and sage. Cook, stirring frequently, until apples and onion begin to brown.
Reduce heat to medium; add prosciutto. Cook, stirring frequently, about 3 minutes until onions are golden and apples are just tender but not breaking up. Add wine; stir to deglaze the pan. Remove from heat. Let cool completely.
Preheat oven to 400 F. Lay pastry on flour-dusted parchment-lined baking sheet. Roll into a 12-inch square. Spread ricotta cheese over dough leaving a 2-inch border. Top with onion and apple mixture; dot with Gorgonzola. Fold up sides of pastry to enclose filling and form a rim.
In small bowl, combine egg yolk and cream; brush on pastry. Chill tart 15 minutes.
Bake tart in preheated oven 10 minutes. Rotate pan. Bake another 5 to 10 minutes until crust is golden brown. Remove from oven; season to taste with black pepper. Cool on sheet pan.
Serve warm or at room temperature.
Photo courtesy of Prosciutto di Parma
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