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This tomato, prosciutto & pesto puff pastry tart is one of my go-to easy lunch ideas. It’s no fuss, but colourful and impressive. You’ll find it’s always a crowd pleaser!
If you’ve never made a puff pastry tart, you’re missing out on one of life’s easy peasy entertaining secrets.
I have an enduring love affair with them not only because they’re pretty darn cute looking, but also:
- they’re super quick and easy to make, but impressive enough looking to serve to guests.
- You use a shop bought square or rectangular sheet of puff pastry, so no fiddling around with homemade pastry!
- they’re generally a crowd pleaser. You could say they’re kind of like a puff pastry pizza, and doesn’t everyone love pizza?
- they’re really versatile. Serve small squares of puff pastry tart as an easy appetizer, take them along to a party, or serve them as a simple lunch for yourselves or guests.
- you can vary the toppings depending on what you have or what you like. Don’t have ricotta? Just spread with cream cheese or pesto. Vegetarian? Just leave off the prosciutto!
Ingredients for this tomato, prosciutto & pesto puff pastry tart
- one sheet of puff pastry
- ricotta cheese
- lemon zest
- pesto
- cherry tomatoes
- prosciutto (cured ham)
- fresh basil
- olive oil, salt & pepper (if you like)
So that’s just 7 ingredients, if you don’t count the olive oil and salt and pepper 😉
I told you this Italian style tart was easy. The secret to its success is just a few very fresh, very basic, but very tasty ingredients.
How to make a puff pastry tart
1. How to make the tart shell
I find it’s best to pre-bake your tart shell slightly before piling on the toppings to stop it going soggy. No one likes a soggy bottom!
Lay a sheet of ready made puff pastry (I usually buy frozen and let it defrost before using) on a baking tray lined with baking paper.
Score around the edges with a knife (about 1.5 cm in) and bake for about 5 minutes.
When you bring your tart shell out of the oven, the pastry will have already started to puff up both around the edges and in the middle. That’s OK. Simply push down the part inside the area you scored with the back of a spoon!
Like this …
2. Adding your toppings
Now you’re ready to add your chosen toppings, just as you would to a pizza. Except you’re making a kind of puff pastry pizza!
Whenever I add the toppings to a savory tart like this one, the first thing I do is spread the bottom with ricotta cheese and a little lemon zest.
Then I dot over some pesto, either homemade or store bought, and scatter over some halved cherry tomatoes.
I bake for another 10 minutes, then add slices of Italian prosciutto (or similar – ham works too!). Drizzle over a bit of olive oil and bake for a final 5 minutes.
The final touch is to scatter over a little fresh basil and drizzle over some extra virgin olive oil. Gorgeous!
Pro tip: Make your puff pastry tart look super fancy by varying the colours included in the toppings, and sprinkling some fresh herbs over the top.
More topping ideas!
As I’ve mentioned, one of the great things about these tarts is that you can customise to your heart’s content.
Some ideas that come to mind:
- Replace the ricotta mixture and pesto with pasta sauce and mozzarella to make more of a puff pastry pizza! Just go easy on the tomato sauce. You don’t want a soggy bottom!
- Skip the prosciutto and add another cooked meat instead. I’m thinking salami, chorizo, ordinary ham or cooked shredded chicken (rotisserie chicken would be great).
- Replace the fresh tomatoes with sundried tomatoes. Add them near the end of the cooking time though because they burn pretty easily.
- Add leftover roasted vegetables of any description. Crumble over a bit of feta cheese. Mmmm. I’d skip the meat on this one, too. Not necessary!
- Pan fry a few chopped zucchini (courgette) pieces and mushrooms, then sprinkle those over as well.
Really, the possibilities are endless!
What to serve with a puff pastry tart
As I tend to serve puff pastry tarts like this one as a light lunch, I usually keep it easy and serve with a very simple green salad.
Drizzle over a little olive oil and balsamic vinegar, or your favourite salad dressing, and lunch is served!
Can you make puff pastry tarts ahead of time?
I’m all for making recipes as easy as possible, and making things ahead when I can, but…
…in the case of a puff pastry tart, I’d say they’re so quick and easy to make that it’s best to make them just before eating.
The best thing you can do is prepare your toppings ahead so that all you have to do when you’re ready to eat is blind bake the pastry, add your toppings and bake!
Can you reheat a puff pastry tart?
Yes! I doubt you’ll have any leftovers, but just in case…
Keep leftovers covered in the fridge, then reheat for 8 to 10 minutes at 180C/350F.
More puff pastry recipes
- Supermarket copycat pesto and cheese twists
- Ricotta, cherry tomato and chorizo puff pastry tarts
- Asparagus brunch tart with parmesan and basil
- Sundried tomato, parmesan and rosemary palmiers
- Pear, feta and walnut puff pastry tarts (this one is a bit of a wildcard recipe, but some readers love it!)
- Skinny chicken and leek patchwork pie (for pie lovers!)
More pesto recipes
- Spinach, pesto & parmesan orzo salad
- 15-minute stove top chicken with pesto parmesan sauce
- Roasted eggplant, pesto and bocconcini panini (a delicious weekend sandwich!)
- Mediterranean penne pasta salad (for tasty and healthy lunches all week!)
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Tomato, prosciutto & pesto puff pastry tart
Equipment (affiliate links)
Ingredients
Instructions
- Pre-heat the oven to 390F/200C.
- Place the pastry on a large baking tray lined with baking paper. Score all around the edge with a knife, leaving a border of about 1.5 cm (make sure you don’t cut all the way through the pastry).
- Combine the ricotta cheese with the lemon zest and a little freshly ground salt & pepper in a small bowl. Put aside.
- Bake the pastry for 5 minutes, then remove from the oven and push the centre of the tart down with the back of a spoon (leave the rim of the tart puffed up).
- Now add your toppings. First spread the ricotta mixture over the tart, then add small spoonfuls of pesto and the tomatoes (cut side up is nice).
- Bake for another 10 minutes, then add the prosciutto. Drizzle over a little olive oil and cook for another 5 minutes until the tart is golden and puffy.
- Finally, sprinkle the finished tart with fresh basil leaves.
Notes
Pastry
This recipe assumes that you are using a rectangular sheet of ready made puff pastry (about 300 grams in weight). Sometimes I use a square sheet of puff pastry (about 9.5 x 9.5 inches) instead. In this case I reduce the amount of ingredients a bit, or I make two tarts (I always make 2 for a lunch for 4!).Toppings
To be honest the ingredient amounts stated in this recipe are merely a guide. It’s not the end of the world if you use more or less of something, or you miss out an ingredient altogether. You can:- use cream cheese instead of ricotta cheese.
- use ordinary ham instead of prosciutto
- use sundried tomatoes instead of fresh tomatoes (but don’t add them until the last 5 minutes or they’ll burn)
Tandy | Lavender and Lime says
Love the flavour combination Helen. I cannot nap in the afternoon, as much as I would love to 🙂
Helen says
Thanks, Tandy! So glad you like this!
Liz says
I love everything about this tart! All my favorite ingredients…from the puff pastry to the prosciutto to the pesto. DELISH!
Helen says
Aw, thanks, Liz! So glad you like it!
Tina @ Tina's Chic Corner says
I could totally get used to a siesta in my afternoons! This tart looks AMAZING! Pinning it to make for a holiday gathering. 🙂 Have a lovely weekend, my friend!
Helen says
Thanks for pinning, Tina! It would be perfect for a holiday gathering!
I hope you have a great weekend, too! 🙂
whatjessicabakednext says
This tart looks right up my street, Helen! Love every single flavour, the salty proscuitto with pesto is my favourite flavour combo! Definitely bookmarking this to try! 😀
Helen says
I really hope you do try something like this some time, Jessica. I bet you could come up with your own creative version! Have a great weekend!
Bintu @ Recipes From A Pantry says
I so believe in afternoon naps but I really can never ever sleep no matter how hard I try. Lovely tart.
Helen says
Hi, Bintu! So glad you like the tart!
marcie says
I could use a siesta about every day — I swear I feel so much better if I get a “power nap” in. It’s rare, but once in a blue moon it’ll happen. 🙂 This tart looks delicious, and I love all the fresh tomatoes! What a delicious combination. Pinning.
Helen says
Thanks so much for pinning, Marcie! I guess it’s much easier to have ‘power naps’ if you don’t have children 😉
Lorraine @ Not Quite Nigella says
I’m a terrible napper too! I wake up extremely grumpy, hungry and in need of a shower. However I’d be all over this tart should I wake up from a nap! 😛
Helen says
I’m glad this tart would have the power to rouse you from a good nap, Lorraine!
[email protected] The Gastronomic Bong says
This tart looks lovely and colourful! I love pesto and tomato combination.. beautiful tart!! 🙂
Helen says
Thanks so much, Arpita!
Jessica @ Jessica in the Kitchen says
These tarts are absolutely adorable Helen! Love the pesto and baby tomatoes!
Helen says
Thanks, Jess! Glad you like it! 🙂
Alyssa @ My Sequined Life says
Oh I am not a napper! Most of the time I wake up groggy and more tired than before the nap. A cup of coffee is usually my go-to for the afternoon slump. Now for this tart – wow! Helen this looks amazing. I love how the crust is simple and anything topped with prosciutto is a winner in my book. Pinning!
Helen says
Thanks so much for the pin, Alyssa! As I was researching ‘naps’ I read that a good idea is to have a cup of coffee and then go for a nap – that way you wake up totally alert and raring to go again … aparently. Well, it might be worth a try! 🙂
Eva says
Je suis un peu comme toi, impossible de me laisser aller, même quand je suis très fatiguée, je lute contre le sommeil mais parfois je fais la sieste original, celle de 20 minutes! Elle est très bien.
J’aime beaucoup ta tarte, elle a tout ce que j’aime! elle a un petit air méditerranéen ! Belles photos 😉
Helen says
Merci beaucoup, Eva! Tu as raison que la tarte a un air mediterraneen! Je crois que la mediterranee doit etre dans mon sang maintenant! 🙂
Phoebe @ Feed Me Phoebe says
Impressive but easy! The best kind of lunch…especially with all those fresh veggies…mm
Helen says
Hi, Phoebe! So glad you like this … the fact that it’s impressive but easy is exactly why I like it. 🙂
cheri says
Beauty of a tart Helen, love the idea of naps, just can’t seem to take them, but now sleeping in, that’s my new thing, and I love it!
Helen says
Ooh, sleeping in! That’s what I like to do too, but I never seem to these days … hubby gets up too early!
Isadora says
I never used to be a napper, but I really got into them when I went to college. To this day, I love napping and could probably take one everyday if I was able to. On another note, This tart looks amazing! Puff pastry is so good and I’m sure the pesto, tomato, and prosciutto taste awesome on it 🙂
Helen says
Me too! I tend to only have them at weekends … especially Sundays … but every day I’m tempted to!
Meggan | Culinary Hill says
That is one tasty tart! Being preggers, I shamelessly nap almost every afternoon, for anywhere from 1-3 hours depending on the day. It definitely allows me to party late in to the night… to the tune of 9pm or 10pm. 🙂 I’m just lucky that my little guy Calvin still takes long naps, even longer ones if I tuck him into my bed with me for snuggle time. But back to the tart! Once again, just like your last post with the smoked salmon, you pick just a few of the tastiest ingredients around and put them together. The results are delicious yet elegant, understated, and gorgeous. Bravo, Helen!
Helen says
Aw, Meggan, I take all that as a HUGE compliment … thank you for the sweet comment! If I had a ‘testimonials’ section on my blog, this would definitely be on it! 🙂
I think your 3-hour naps sound wonderful, and of course you have the perfect excuse at the moment (hope you’re doing well, by the way). The problem might be stopping the naps after your baby is born!!
Shashi @ RunninSrilankan says
Those nano naps on public transport sure can be revitalizing – sometimes I have felt more revved up from a “nano” nap than a full 90 minute snooze!
Helen I am so loving your ricotta, lemon and pesto base! This tart looks so elegant!
All this nap talk has me yawning my head off right now…
Helen says
Hehe … I felt tired too when writing this, Shashi! Sorry about that … 😉
I totally agree that the nano-naps can be really revitalizing. They’re a problem on the underground train in London, though. It’s not uncommon to see people dribbling on strangers’ shoulders because they’ve fallen asleep. 🙂
Olivia - Primavera Kitchen says
This tart looks heavenly. I need to try these ASAP. Thanks for sharing 😉
Helen says
Thanks, Olivia! So glad you appreciate it!
Lilli @ Sugar and Cinnamon says
This looks so delicious! Pesto in a tart would be so good 🙂
Helen says
Thanks, Lilli! It was pretty delicious and I’ll definitely be making it again 🙂
Jocelyn (Grandbaby Cakes) says
This tart seriously looks outstanding!
Helen says
Thanks so much, Jocelyn!
Laura @ Raise Your Garden says
I use to take naps and love them and having kids messed that up. Your senses are so vibrant that you are so longer able to take that siesta, so so sad!
At least I have a new tart recipe to try – and I feel like I finally have permission to just go out and buy a puff pastry, something I’ve never allowed myself to do thinking I should be able to make it myself!! I think I even tried a spin on this recipe myself several years ago but seem to remember it bombed! My fault. Will have to try again, wish I could just goggle down yours =)
Helen says
Hi, Laura! I know what you mean about feeling like you have to make your own pastry, but as far as I know puff pastry is pretty fiddly to make for yourself so I have no guilty conscience about using store bought at all. I really hope you do give this another go … honestly, it was so so easy and yet tasted wonderful.
Gayle @ Pumpkin 'N Spice says
I never knew there were so many different kinds of naps! I’m not a napper at all. My husband can take a 20 minute power nap, but for me, I need at least an hour or two…otherwise I wake up crabby! 🙂 This tart looks gorgeous, Helen! I love the pesto and prosciutto combination.These flavors are right up my alley!
Helen says
So glad you like the tart, Gayle! I love the idea of your hour or two long naps. Well, why not if you have the time? 🙂
Joanne says
I am really not great at napping unless I’m really sleep-deprived. I used to be good at it in college, but now not so much.
Love this tart! The toppings sound crazy awesome.
Helen says
It’s hard to nap when there’s always so much to do, isn’t it? But I definitely don’t feel guilty about it any more 😉
Glad you like my humble little tart!!
Allison says
Helen, this tart. It’s magical. I LOVE PUFF PASTRY! And the pesto addition would be insane. This is so sophisticated, I really should whip this up next time I have friends over. What a gorgeous recipe!
As for naps, I love a little 30 minute nap when I can, but I generally never get time for one. I think I need to schedule one in for today 😉
Helen says
So glad to have inspired you to at least think about having a nap today, Allison! 😉
I’m also very happy that you feel tempted to try making this for friends. I’m sure you could come up with a wonderful vegan variation on it, too!
Dannii @ Hungry Healthy Happy says
This sounds so good, and really easy to make. Perfect for if you have guests over.
Helen says
It really is perfect for a lunch for guests, in my opinion. So glad you like it, Dannii!
miss b says
I always have a pack of this pastry in the freezer as I often make similar tarts using basil, tomatoes and local cheese or feta and red onion. I’m always looking for new variations and this one looks and sounds scrummy! Interesting about taking naps. I’ve never been a napper but maybe I should try!
Helen says
Yes, try taking some naps!! You’ll never look back 😉
I like the idea of adding red onion and feta to a tart like this. I’ll have to try that!