Cheese and Prosciutto Tart

Name: Cheese and Prosciutto Tart
Yield: 12
Ingredients: FOR THE CRUST; 1 1/4 cups all-purpose flour (150 g); 8 tablespoons unsalted butter, cut into small pieces (120 g); 1 pinch of salt; 3 tablespoons cold water; Raw kidney beans for garnish; FOR THE FILLING; 1 medium onion, chopped; 2 tablespoons unsalted butter; 2 cups cooked prosciutto, finely chopped (320 g); 1 tablespoon English mustard; 1 tablespoon mustard; 1 medium tomato, cut into wedges; 290g of cheese, cut into 16 slices; Salt to taste

1
2
FOR THE CRUST
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons unsalted butter, cut into small pieces (120 g)
5
1 pinch of salt
6
3 tablespoons cold water
7
Raw kidney beans for garnish
8
FOR THE FILLING
9
1 medium onion, chopped
10
2 tablespoons unsalted butter
11
2 cups cooked prosciutto, finely chopped (320 g)
12
1 tablespoon English mustard
13
1 tablespoon mustard
14
1 medium tomato, cut into wedges
15
290g of cheese, cut into 16 slices
16
Salt to taste

Ingredients

1
2
FOR THE CRUST
3
1 1/4 cups all-purpose flour (150 g)
4
8 tablespoons unsalted butter, cut into small pieces (120 g)
5
1 pinch of salt
6
3 tablespoons cold water
7
Raw kidney beans for garnish
8
FOR THE FILLING
9
1 medium onion, chopped
10
2 tablespoons unsalted butter
11
2 cups cooked prosciutto, finely chopped (320 g)
12
1 tablespoon English mustard
13
1 tablespoon mustard
14
1 medium tomato, cut into wedges
15
290g of cheese, cut into 16 slices
16
Salt to taste

Directions

1
PREPARE THE CRUST: on a clean surface, mix the dry ingredients with the cold fat (butter or vegetable shortening) until you get a crumbly mixture
2
Make an indentation in the center of the mixture and add the water or milk
3
Mix the ingredients with your fingertips until the dough is homogeneous
4
Knead slightly
5
Shape the dough into a ball, dust it lightly with flour, wrap it in plastic film, and refrigerate for 1 hour
6
Roll out the dough directly onto the bottom of a 25cm (10 inch) tart pan with removable sides
7
If preferred, finish rolling out the dough by pressing it with your fingertips
8
Mount the tart pan, placing the ring
9
Make small ropes with the remaining dough and place them around the perimeter of the tart
10
Press them firmly onto the sides
11
Poke the bottom with a fork
12
Line the entire crust with parchment paper and fill with cooked kidney beans
13
Bake in a moderate oven (180°C) for 15 minutes
14
Remove the parchment paper with the beans and reassemble the tart
15
PREPARE THE FILLING: In a pan, fry the onion in butter until it starts to brown
16
Add the prosciutto, English mustard, and mustard
17
Mix well
18
Spread half of this mixture over the pre-baked tart crust
19
Cover with tomato wedges seasoned with salt
20
Place half of the cheese slices on top of the tomatoes
21
Add the remaining filling mixture
22
Arrange the remaining cheese slices in triangles and place them over the tart
23
Bake for 30 minutes in a moderate oven (180°C) until the cheese is melted
24
Unmold and serve hot
25
329 calories per serving