Posted in Appetizers.

Prep Time:  20 minutes

Yields one 9-inch tart or 6 individual 4¼ inch mini tarts. Either option should be a fluted pan with a removable bottom.  (Note: you may use store bought pastry or your own favorite pastry recipe.)


4 tablespoons butter
2 tablespoons olive oil
3 cups yellow onions, sliced thin
3 tablespoons fresh chopped parsley
½ cup Concannon Petite Sirah

4 teaspoons fresh thyme, stems
removed and chopped
6 ounces prosciutto, chopped
1 cup gruyere cheese, grated
1 egg, beaten
1 sheet prepared pastry, thawed
salt and pepper to taste


In a large skillet, melt the butter and oil on medium high heat. Add the onions, thyme, parsley, salt and pepper to taste. Sauté  on low heat for 30 minutes until golden brown and velvety soft.  Add the wine and cook an additional 10 minutes until the liquid has evaporated.

Cut the pastry to fit the fluted pans. Press the pastry on the bottom and against the sides. Poke holes on the bottom of shell and on the sides. Brush the borders of the tarts with the egg and assemble the prosciutto on the bottom of the tart. Add the gruyere cheese (evenly if using individual tarts) and top with the caramelized onions. Bake until golden at 350 degrees, about 20 minutes.                                         
Recipes developed by:
Janet Ruttenberg, Chef/Culinary Instructor
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