Thin tart with zucchini and proscuitto, caramelized onions, parmesan shavings and arugula leaves

Preparation time: 30 min

Preheat your Oven at 400 °F

• General preparation

  Slice the onion and zucchini.

  Use a vegetable peeler to make Parmesan shavings.

  Finely chop the thyme leaves and garlic.

• Caramelized onion preparation

  Caramelized onions

  In a non-stick frying pan, drizzle olive oil and sauté onions with chopped thyme and a pinch of salt over medium heat, stirring constantly, until onions caramelize, 15 to 20 minutes. Add a little olive oil if the onions start to stick to the pan.

  Zucchini

  In a hot frying pan with olive oil and a knob of butter, brown the zucchini slices, seasoning with salt and pepper. Be sure to keep a pu of crunch, we're talking two or three, going back and forth in the pan.

• Thin tart preparation

  Using a pastry cutter, cut out four circles or rectangles of puff pastry and place them on a baking sheet lined with parchment paper.
  Break the egg into a bowl and whisk. Brush the egg over the puff pastry, add a sheet of parchment paper on top and a baking tray and bake for 15 to 20 minutes, until golden. When removed from the oven, place a few caramelized onions on top of the tarts, followed by a few slices of zucchini. Bake for a further five minutes to reheat.

• To serve

  Place the thin tarts on your plates and serve with a few arugula leaves, a slice of Proscuitto and shavings of Parmesan.

  Finish the plate with a drizzle of Balsamic caramel.