Looks can deceive; for how fancy-dancy crazy impressive this meal looks, it's easy as pie to put together. Onions caramelized and augmented with creamy sauce top a flatbread with salty prosciutto and peppery arugula. Looks like it came out of hoity-toity bistro, but it was made right in your kitchen.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Par-Bake the Flatbreads
Place flatbreads directly on oven rack and bake in hot oven until lightly browned, 6-8 minutes.
While flatbreads par-bake, prepare ingredients.
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Halve and peel onion. Cut halves into ¼" slices.
Cook Onions and Make Sauce
Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add onion to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.
Add cream and a pinch of pepper and bring to a boil. Stir often until sauce is thickened, 2-3 minutes.
Bake the Tart
Place par-baked flatbreads on a clean work surface. Divide onion mixture evenly between flatbreads, then top with mozzarella.
Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until flatbreads are golden brown and cheese is melted, 5-7 minutes.
Finish the Dish
Plate dish as pictured on front of card, topping tart with prosciutto, arugula, and tomato and drizzling with balsamic glaze. Bon appétit!
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