Thin Onion, Ham, Tomato and Mozzarella Tart
- 4 tablespoons extra virgin olive oil
- 5 (about 900g) brown onions, thinly sliced
- large pinch of ground cloves
- ¾ cup 2cm diced ham
- 2 eggs, beaten
- 500g flaky puff pastry,
use pastry made with butter if available
- 250g Italian mozzarella, sliced 1 cm thick
- 100g cherry tomatoes
- basil leaves for serving
Preheat the oven to 200°c. Heat the oil in a large frying pan over moderate heat. Add the onions, ground cloves and ham. Stir fry for 15-20 minutes or until the onions are soft. Remove from the heat and cool completely. Add the eggs, season with salt and freshly ground black pepper and mix well.
Roll the pastry out on a floured surface and cut into an oval about 35cm long and 25cm wide. Place on a baking sheet. Fold the edges in all around and press them down. Brush the edge of the pastry with cold water if it makes it easier to stick. Prick the pastry inside the turned over edge with a fork. Spread the onion mixture over the pastry inside the turned over edges. Place the slices of mozzarella evenly over the onion mixture. Dot the tomatoes in between the slices of cheese. Place in the oven and bake for 25-30 minutes or until the pastry is well cooked and browned, and the filling is browned and bubbling. Remove from the oven and cool a little. Serve in slices sprinkled with basil leaves.Serves 4-6.