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Prosciutto, tomato and ricotta tart
Prosciutto, tomato and ricotta tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious tart for an easy and satisfying weeknight meal.
Ingredients:
  • 250g block frozen puff pastry, thawed
  • 150g ricotta
  • 40.00 ml chopped basil
  • salt and cracked black pepper
  • 8 slices prosciutto, torn into large pieces
  • 100g cherry tomatoes, halved
  • 12 kalamata olives, pitted
  • olive oil, to drizzle
  • torn basil leaves, to serve
Instructions:
  • - Preheat your oven to 200°C. - Line a baking tray with non-stick baking paper. - Roll out the pastry block into a 5mm thick rectangle (approximately 24 x 14cm) and transfer it to the lined tray. - Cover the pastry with another sheet of non-stick baking paper and place an additional baking tray on top.
  • Bake in the oven until the pastry puffs up, typically around 5 minutes. Remove from the oven, take off the top tray and parchment paper, and let it cool for 5 minutes.
  • Prepare the ricotta mixture by combining ricotta, basil, salt, and pepper. Spread it over the pastry base. Top with prosciutto, tomato, and olives. Drizzle with olive oil and bake for 15-20 minutes until the pastry is golden brown. Let it cool slightly before drizzling with more olive oil and garnishing with extra basil leaves. Serve warm or at room temperature.

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