Caramelised Red Onion and Parma Ham Tart Recipe

Caramelised Red Onion and Parma Ham Tart Consorzio del Prosciutto di Parma Photography: Steve Lee
Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
1073 Calories
70g Fat
84g Carbs
27g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 1073
% Daily Value*
Total Fat 70g 90%
Saturated Fat 20g 98%
Cholesterol 180mg 60%
Sodium 1356mg 59%
Total Carbohydrate 84g 30%
Dietary Fiber 4g 15%
Protein 27g
Calcium 440mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious heart-shaped caramelised red onion and Parma ham tart evokes summer on a plate, though to be honest, this tart is lovely at any time of year. The heart shape, will of course make this a perfect dish for Valentine's Day.

The tart is light, tasty and despite looking super-sophisticated, is in fact very easy to make. 

Life is too short to spend oceans of time making puff pastry, so buy it ready made. There are many quality brands out there, just choose a good one. 


  • 150 grams puff pastry (ready rolled)
  • 1 egg (beaten)
  • 2 medium red onions
  • 1 1/2 teaspoons extra virgin olive oil
  • 3 tablespoons Balsamic vinegar
  • 1 1/2 tablespoons dark brown sugar
  • 4 slices Parma Ham*
  • Garnish: fresh rosemary
  • 50 g rams feta cheese
  • 1 fig
  • salt to taste
  • pepper to taste

Steps to Make It

Make the Puff Pastry Cases

  1. Gather the ingredients.

  2. Preheat the oven to 200°C/400°F/Gas Mark 6

  3. Either roll out or unroll the pastry and cut into 2 x 12cm squares.  

  4. With a small, sharp knife and using the full size of the square cut out two heart shapes. Using the same knife, score in ½ centimetre from the edge.  Prick this inner heart with a fork.

  5. Brush the beaten egg all over the pastry hearts then season with freshly ground black pepper. 

  6. Lay the hearts onto a greased baking sheet and bake in the preheated oven for 10 minutes until the pastry starts to brown. 

  7. Remove the pastry hearts from the oven, and with the sharp knife, trace the scored line and carefully peel back the top of the inner heart which will reveal a lovely heart-shaped case. Keep the lids and put to one side with the tart cases.

Make the Filling

  1. Finely slice the red onions. Heat the olive oil to hot but not burning and cook the onions until golden and cooked through but do not brown. Add all but a ½ tablespoon of the Balsamic vinegar and 1 tablespoon of the brown sugar. Stir constantly and cook until the onions are caramelised, season to taste with salt and cracked black pepper. 

  2. Take one of the Parma ham slices and tear into pieces and place into the base of the tart case. Divide the onions between the cases, sprinkle with tiny bits of fresh rosemary and chunks of Feta cheese. 

  3. Return the tarts to the oven and cook for a further 10 minutes or until the cheese starts to brown. 

  4. While the tarts are cooking, quarter the fig and place on a baking tray. Drizzle with the final ½ tablespoon of Balsamic, sprinkle with the remaining brown sugar followed by cracked black pepper. 

  5. Pop the figs into the oven and cook for 5-6 minutes until soft and caramelised.

  6. Serve the tarts fresh out of the oven with a further slice of Parma Ham on top and the balsamic roasted figs on the side, garnish with the pastry heart lids, sprigs of fresh rosemary. A green salad is a perfect accompaniment. 

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