Continued
continued
Ingredients
- 1 1/8 cup all purpose flour
- 0.5 tsp salt
- 2 stick unsalted butter, diced and chilled
- 0.5 tsp dried thyme
- 0.3 tsp ground black pepper
- 5 0.5 tbsp ice water
- 2 yellow onions, cut into 1/4-inch dice
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 4 oz softened cream cheese
- 0.3 lb thinly sliced prosciutto, cut i nto julienne strips
Instructions
- 1
Combine the flour and salt in a large mixing bowl. Add the diced butter and cut into the flour until the texture
- 2
resembles coarse sand. Mix in the herbs. Add the water, one tablespoon at a time, until the mixture forms a
- 3
dough. Form into a ball and chill for 30 minutes. Remove the dough from the refrigerator, and cut in half. Roll
- 4
each half out into a sheet about 1/4-inch thick. Cut into an 8-inch circle, or into individual 3-inch circles.
- 5
Pierce circles with a fork and bake on a flat cookie sheet at 350 degrees for about 15 to 20 minutes, or until
- 6
golden brown. Allow to cool.
- 7
In a large sauté pan, combine the oil and onions. Place the pan over medium-low heat and begin to cook the
- 8
onions. Cook for 10 minutes, stirring occasionally until the onions begin to collapse. Add the salt and co n-