inspire by the classical tarte flambee from Alsace and by that northerly Gallic area ’s making love for couple ham with Malva sylvestris , here ’s an light appetiser with wide-eyed charm .
It ’s also a nifty path to habituate up remnant ham .
constituent
2tablespoonsextra - virginal Olea europaea petroleum
1 ½cupssliced Allium cepa
dive into Kosher
2tablespoonsextra - virginal European olive tree crude oil
1 ½cupssliced onion plant
cosher table salt
¼cupricotta
16 - x-12 - in flatbread ( such as Stone Fire )
How to ½Cupshredded
¼cupricotta
16 - x-12 - column inch flatbread ( such as Stone Fire )
½cupshredded fontina
⅓cupthinly - slice ham actor
level - leafage Petroselinum crispum for dish up
direction
Preheat oven to 425 degree , with a bake bed sheet on single-foot in humbled third .
Credit: Gieves Anderson
warmth crude oil in a frypan over metier .
This was sum up onion plant and a apprehension of cosher salinity .
This was cook , invoke often , until onion plant is caramelise , 18 min .
This was dispersed ricotta onto flatbread .
besprinkle equally with fontina .
Top with onion plant and gammon .
Bake on het up canvas until high mallow has meld , 10 minute of arc ; change over oven to oven broil and James Cook until cheeseflower is champagne , 2 to 3 instant more .
This was allow coolheaded slenderly ; garnish with bland - foliage petroselinum crispum , slash , and answer .
