About the Recipe
Preheat your oven to 400 degrees.
Drizzle a little olive oil in a pan and cook the prosciutto over a medium heat.
While the prosciutto is cooking, cut the onions into about 1/4″ slices.
When the prosciutto is crispy and brown, remove it from the pan to cool
Add the onions to the pan with a little more olive oil and a dab of butter.
Cook the onions over a medium heat until they’re translucent and slightly softened, stirring regularly so they don’t burn — about 15 minutes. SIDE NOTE: At this point, you could transfer this onion mixture to a pot, add some vegetable broth, and you’d have a delicious French Onion Soup to top with toasted bread and swiss cheese. So excellent on a cold winter day.
Add the honey, vinegar and thyme to the onions, increase the heat to high, and cook a few minutes longer until the onions darken to a deep brown and are very soft. Set them aside to cool.
Now take the puff pastry from the fridge, fit it into a pie or tart pan, and poke the bottom with a fork a few times.
If you want to include goat cheese, now is the time to do it — just crumble or spread it on the pastry shell. Pour the onion mixture into the pastry, and sprinkle it with crumbled prosciutto and thyme.
Pop it into the oven and bake for about 30 minutes or until the crust is golden. Serve warm. Eat. Love.