Proscuitto, tomato and ricotta tart

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

250g black frozen puff pastry, thawed

3/4 cup (150g) ricotta

2 tablespoons chopped basil

Salt and cracked black pepper

8 slices prosciutto torn into large pieces

100g Flavorite cherry tomatoes, halved

12 kalamata, pitted olive oil, to drizzle

Torn basil leaves to serve


1. Prehat oven to 200C. Line a baking tray with non stick baking paper. Roll the pastry block out to 5mm thick rectangle (roughly 24 x 14cm) and place on lined tray. Cover with another sheet of non-stick baking paper and place another tray on top.

2. Bake in the oven for 5 minutes or until the pastry starts to rise. Remove from the oven. Remove the top baking tray and baking paper. Set aside for 5 minutes to cool slightly.

3. Meanwhile combine the ricotta, basil, salt and pepper. Spread ricotta mixture over the pastry base. Arrange the proscuitto, tomato and olives over the ricotta. Drizzle with a little olive oil and bake in oven for 15-20 minutes or until pastry base is golden brown. Allow to cool slightly then drizzle with a little oilve oil and scatter with extra basil leaves. Slice and serve warm or at room temperature.




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