- Serves: 2
- Cook Time: 30 minutes
- Prep Time: 25 minutes
- Effort: easy
- 150 g ready-rolled puff pastry
- 1 egg
- 2 red onions, finely sliced
- ½ tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1½ tbsp dark brown sugar
- 4 slices Parma ham
- finely chopped rosemary, for sprinkling, plus extra sprigs to garnish
- 50 g feta cheese, cut into chunks
- 1 fig
Tips and Suggestions
These little tarts are perfect with a leafy green salad and balsamic vinaigrette.
1. Preheat the oven to 200C/180C fan/gas 6. Unroll the puff pastry and cut out two 12cm squares. Using a sharp knife, cut heart shapes from the two pastry squares then score 5mm from the edge of the hearts around their perimeter.
2. Place the pastry hearts on a baking sheet and prick the inner hearts with a fork. Brush the pastry with beaten egg, season with cracked black pepper and bake for 10 minutes, until beginning to brown.
3. Take the pastries from the oven and use your knife to trace the line that was scored before cooking. Very carefully, peel off the top of the inner heart to leave a heart-shaped pastry case. Repeat with the second pastry heart.
4. Fry the onions in olive oil until golden. Add 2½ tablespoons of balsamic vinegar and 1 tablespoon of brown sugar, stirring until the onions have caramelised, then season to taste with salt and cracked black pepper.
5. Tear up a slice of parma ham and put it into the base of one tart. Repeat with the second tart. Share the caramelised onions between the tart cases, sprinkle with rosemary and chunks of feta and return to the oven to cook for a further 10 minutes or until the cheese begins to brown.
6. Meanwhile, quarter the fig and place on a baking tray. Drizzle with the remaining balsamic vinegar and brown sugar and season with cracked black pepper. Place in the oven for 5-6 minutes, or until soft and caramelised.
7. Remove the tarts from the oven and top with the remaining slices of parma ham. Serve with the roasted balsamic figs and sprigs of fresh rosemary.
Recipe by Jocelyn Barker, Styling by Sue Ashworth, and Photography by Steve Lee
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