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 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

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.

No additional tips available.

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

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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.

Tomato, Prosciutto, And Ricotta Tart

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