Roasted Tomato Proscuitto Tart

I love a good tart. They are so simple to make and taste amazing. Plus, they are a seriously easy way to impress your friends. I whipped this beauty up the other day as I was craving something delicious and quick and it did not disappoint. 

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What You'll Need

1 Package frozen Puff Pastry, 2 sheets thawed

3/4 cup Ricotta, (I used nonfat- optional)

Tomatoes sliced, about 4 medium or a few handfuls cherry (to cover the tart) 

Proscuitto thinly sliced, about 6-8 slices or as desired 

2 tbsp. chopped Basil

1 tbsp. minced Garlic

Salt and Pepper

Olive Oil

 

Directions

1. Preheat the oven to 400 degrees.

2. Roll out the thawed dough using flower on a cutting board and form into the rectangular tart shape. Flatten out the fold and ensure that that there are no breaks at the crease. 

3. Once the tart is formed, place the dough on a lined baking sheet and place another piece of parchment paper on top of the dough. Place another baking sheet directly on top of the lined dough. This keeps the dough from puffing up  when you precook it. (Greasing the baking sheets works as well).

4. Place the stacked baking sheets in the oven and cook for 5-7 minutes until the bottom is slightly cooked through (slightly risen). Then remove from the oven and let cool for a few minutes. 

5. While the dough is cooking, prep the ricotta mixture by combining the ricotta with the basil, garlic, salt and pepper to taste. (As I used the nonfat ricotta, which is not nearly as flavorful as the full fat version, I added a little bit more garlic and basil to add more flavor.)

6. When the dough is partially cooked and cooled, spread the ricotta mixture covering the dough but leaving a rim around the outside to create a crust. 

7. Arrange the tomatoes and proscuitto over the ricotta mixture and sprinkle with basil and olive oil. 

8. Bake for 15-20 min until the pastry has fluffed up and the edges are golden brown. 

Allow to cool slightly then drizzle with olive oil and serve immediately. 

Enjoy!