Mushroom and Caramelized onion Phyllo Tart with Prosciutto
Mushroom and Caramelized onion Phyllo Tart with Prosciutto
Ingredients:
1 package of Filo Dough,thawed ,
8 oz mixed mushrooms, your choice
1/2 cup white wine
2-3 cloves garlic
1 sweet onion, sliced
1 tbsp honey
1 tbsp thyme,
red pepper flakes
1-2 sprigs fresh rosemary, chopped
S+P
1/3 cup Fontina Cheese
8 oz fresh mozzarella,
1/2 cup butter, melted
2-3 tbsp olive oil
sliced prosciutto
Instructions:
Preheat your oven to 375degrees F. Line a baking sheet with parchment paper.
Melt the butter in a large oven safe skillet over medium-high heat. Add the onions and cook 3-4 minutes, until softened. Add half the wine, honey S+P and continue cooking another 5 minutes until the wine has mostly evaporated. Add the remaining wine and cook another 6-8 minutes or until the onions are golden and caramelized. Add the mushrooms, chopped garlic, chopped rosemary, and crushed red pepper to the pan. Place it in the oven and roast for about 10 minutes while you prepare the phyllo tart.
Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 3 more times. Place another piece of phyllo dough on top, arranging it slightly askew so that the corners of the sheets do not match up. Repeat the steps with the remaining phyllo and butter. The finished crust should look like a sunflower, with multiple corners poking out from all sides of the mismatched phyllo sheets. Simplistically, you are using 9-10 phyllo sheet that are layers on top of one another like a circle. brush with butter and layer.
Drizzle of olive oil in the center of the tart. Add the fontina cheese over the tart along with the mushroom and onion filling leaving about 2 inches of edge space. Bring the edges of the dough up and over the filling. Now take the fresh mozzarella and spread it all over the tart and brush the edges with olive oil.
Transfer to the oven and bake for 30-35 minutes, until phyllo is golden brown and the cheese is melted and slightly dark.
While the tart is still warm, add the sliced prosciutto to the tart along with fresh thyme, S+P.
Enjoy!
