Recipes

Ingredients

• 1 zucchini, thinly sliced into rounds
• 3/4 tsp (4 mL) salt, divided
• 1 plum tomato, thinly sliced into rounds
• 1/4 cup (60 mL) brick-style plain cream cheese
• 2 tbsp (30 mL) each finely chopped fresh parsley and basil
• 1 tbsp (15 mL) finely chopped fresh chives
• 1 clove garlic, minced
• 1/4 tsp (1 mL) each pepper and dried oregano
• 1/2 cup (125 mL) ricotta cheese
• 1 egg, beaten
• 1 sheet pre-rolled puff pastry (10-inch/25 cm square)
• 1/2 pkg (62.5 g) Mastro® Prosciutto Cotto, sliced
• 1/4 cup (60 mL) grated Parmesan cheese

Directions

1. Preheat oven to 425ºF (220ºC). Toss zucchini with 1/2 tsp (2 mL) salt. Place in colander set over large bowl; let stand for 30 minutes. Discard liquid; place zucchini on paper towel to remove any remaining moisture. Meanwhile, place tomato slices on paper towel and let stand for 10 minutes to remove any excess moisture; set aside.
2. Beat together cream cheese, parsley, basil, chives, garlic, remaining salt, pepper and oregano until blended. Stir in ricotta until blended.
3. Beat egg with 1 tbsp (15 mL) water. Place puff pastry on parchment paper–lined baking sheet; brush with some of the egg wash.
4. Leaving 1-inch (2.5 cm) border all around, spread ricotta mixture over pastry. Arrange prosciutto cotto, zucchini and tomato over top. Sprinkle evenly with Parmesan. Using sharp knife, score pastry all along 1-inch (2.5 cm) border.
5. Bake in lower third of oven for 20 to 25 minutes or until pastry is golden brown. Let cool slightly. Cut into slices and serve warm or at room temperature.
6. Tip#1: Sprinkle with toasted pine nuts or walnuts before serving if desired.
7. Tip#2: For a larger crowd, double the recipe to make two tarts.