Savoury Late Summer Tart with Prosciutto Cotto
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
- 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.
- Beat together cream cheese, parsley, basil, chives, garlic, remaining salt, pepper and oregano until blended. Stir in ricotta until blended.
- Beat egg with 1 tbsp (15 mL) water. Place puff pastry on parchment paper–lined baking sheet; brush with some of the egg wash.
- 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.
- 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.
- Tip#1: Sprinkle with toasted pine nuts or walnuts before serving if desired.
- Tip#2: For a larger crowd, double the recipe to make two tarts.
Page URL copied to clipboard
Products in this recipe
