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Whether you are an university student simply beginning your very own cooking experiments or a skilled cook with lots of dinner events under your belt, there is always something new to learn more about cooking. We hope these Onion, Cheese and Parma Ham Tart recipe and tips can help you in your kitchen area tonight, and also get used to magnificent home-cooked dishes.

Use prepared puff pastry.
Prepare chorizo.
You need parma ham.
You need to prepare spinach or rocket.
You need sea salt.
Prepare olive oil.
You need to prepare black pepper.
You need onion (roughly sliced).
Provide ripe tomato (sliced and deseeded).
Use goats cheese or Mozerella.

Recipes gallery: Prepare Parma Ham to taste it better. Once the rind has been removed, it must be degreased according to taste and need. While the dough is rising, make the tomato sauce. Place a saucepan on a medium heat and add the oil.

Preheat oven to 220 Celsius.
Remove the puff pastry from the fridge 10-15 minutes before cooking..
Line a baking tray with greaseproof paper.
Roll out the puff pastry and cut to your desired sized or leave as one sheet.
I cut it in two as my fiancée doesn't like goats cheese so I'm using Mozerella for him and goats cheese for myself..
Brush the pastry sheet with olive oil.
Slice or crumble the cheese over the sheet but save a small amount to crumble over once its cooked..
Add the onions and tomato.
Add the sliced chorizo.
Sprinkle with the salt and pepper..
Drizzle with olive oil.
Bake for 10-15 minutes..
Reduce heat if its starting to burn.
Add the parma ham 5 mins before you take it out of the oven.
Remove from the oven and let it rest for 5 minutes.
Sprinkle with the remaining cheese.
Toss the spinach in some olive oil and salt.
Add to the tart and serve.

Swirl the tarts gently to help loosen the onions from the bottom of the pans. Invert each tart onto a plate, using a metal spatula if necessary. Drizzle the balsamic reduction around the tarts, and serve. Baked lavendar and goat's cheese tart. Three Ingredient White Chocolate Oreo Fudge.

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