Tomato, Prosciutto, And Ricotta Tart Recipe

Name: Tomato, Prosciutto, And Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. frozen puff pastry (1 or 2 sheets, 14 to 17 oz. total), thawed; 6 ounces thinly sliced prosciutto; 1 1/3 cups ricotta cheese; 1/2 teaspoon pepper; 1/2 teaspoon Meyer or regular lemon zest; 1/2 teaspoon kosher salt, divided; 1 3/4 pounds ripe tomatoes, larger ones sliced 1/4 in. thick, tiny ones cut in half; 4 teaspoons extra-virgin olive oil; 1 tablespoon chives thinly sliced on a diagonal; 2 tablespoons tiny whole fresh basil or mint leaves; or use chopped leaves

Servings: persons

1
Preheat oven to 400u00b0. (If pastry is in 2 sheets, cut 1 sheet in thirds along fold lines. On a lightly floured board, overlap pieces slightly with second sheet--1 piece at a short side and 2 pieces end to end along a long side. Trim to fit, then press to join.) Roll pastry on floured board into a 12- by 16-in. rectangle. Lift pastry to a large baking sheet lined with parchment paper.
2
Cover pastry with another piece of parchment and a metal cooling rack turned upside down. Bake until pastry is golden all over, about 15 minutes.
3
Remove cooling rack and top sheet of parchment. Arrange prosciutto on pastry to cover. Bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes; prosciutto will shrink. Gently press down any large air bubbles. Slide pastry on parchment to a rack and cool at least 10 minutes.
4
Combine ricotta, pepper, lemon zest, and 1/4 tsp. salt in a bowl. Dollop small spoonfuls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit (it shouldn't cover completely).
5
Arrange tomatoes over ricotta. Sprinkle with remaining 1/4 tsp. salt. Drizzle with oil and sprinkle with chives and basil. Cut into pieces.
6
Make ahead: Through step 3, up to 2 hours.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. frozen puff pastry (1 or 2 sheets, 14 to 17 oz. total), thawed, 6 ounces thinly sliced prosciutto, 1 1/3 cups ricotta cheese, 1/2 teaspoon pepper, and more.

Yes, Tomato, Prosciutto, And Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tomato, Prosciutto, And Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions