Take Me Back To Seville Tart Recipe

Name: Take Me Back To Seville Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 small to medium red onion, sliced thin; 1 sprig of thyme; 1 tablespoon olive oil; 1 teaspoon balsamic vinegar; salt and freshly ground pepper to taste; 1 sheet frozen puff pastry (14 ounce package, preferably Dufour) thawed per package instructions; 3 tablespoons fig spread such as Dalmatia; 3 ounces serrano ham or proscuitto; 4 ounces manchego cheese, sliced thin; 2-3 tablespoons chopped toasted walnuts, to taste

Servings: persons

1
Over medium low heat, saute onion, sprig of thyme, and olive oil for 7-10 minutes, stirring constantly, until lightly golden. Add balsamic vinegar and stir to coat for 1 minute. Remove thyme sprig and season onions with salt and freshly ground pepper to taste.
2
Preheat oven to 400 degrees. To assemble tart: on a lightly floured surface, roll out the pastry sheet to 11 x 14 inches. Using a sharp knife, cut 1 inch strips from the edge of each side. Transfer puff pastry rectangle to greased baking sheet or parchment paper covered baking sheet. Neatly brush a 1 inch wide border of beaten egg along the edge of the puff pastry rectangle. Top with corresponding strips of dough, pressing gently to adhere. Cut off any excess border.
3
Using a fork, poke holes in the bottom of the rectangle at 1/2 inch intervals. Bake crust for 10 minutes.
4
Reduce oven temperature to 375 degrees. Remove crust from the oven and spread evenly with fig spread. Cover with prosciutto, followed by manchego slices. Top with onions, then sprinkle evenly with toasted walnuts.
5
Return tart to oven and bake for 25-35 minutes or until golden. Garnish with fresh thyme sprigs if desired.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 small to medium red onion, sliced thin, 1 sprig of thyme, 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, and more.

Yes, Take Me Back To Seville Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Take Me Back To Seville Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions