1 simple tart crust of 22 cm baked
1/2 cup finely chopped onion
2 tablespoons (of soup) butter or margarine
2 cups cooked prosciutto, crumbled (320 g)
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 medium-sized tomato, peeled and cut (100 g)
16 slices of cheddar cheese (290 g)
1 simple tart crust of 22 cm baked
1/2 cup finely chopped onion
2 tablespoons (of soup) butter or margarine
2 cups cooked prosciutto, crumbled (320 g)
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1 medium-sized tomato, peeled and cut (100 g)
16 slices of cheddar cheese (290 g)
Preheat the oven to moderate temperature preheated (180°C)
Fry the onion in butter or margarine
Combine the prosciutto, Worcestershire sauce, and mustard
Mix well
Place half of this mixture onto the baked tart crust
Cover with tomato slices
Pierce half of the cheese slices and sprinkle over the tomato
Cover with the remaining prosciutto mixture
Cut the remaining cheese into triangles and arrange on top of the tart
Bake for 30 minutes until the tart is hot and the cheese is melted
Serve in 12 portions.
