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Home » light meals » Quick Puff Pastry Tart With Tomatoes, Prosciutto And Pesto

Quick Puff Pastry Tart With Tomatoes, Prosciutto And Pesto

Posted Sep 23, 2014 | Updated Aug 19, 2022 by Helen | 56 Comments |

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a tomato pesto and prosciutto puff pastry tart from above

This puff pastry tart with tomatoes, prosciutto and pesto is one of my go-to easy lunch ideas. It’s no fuss, but colourful and impressive. It’s so quick and easy to make and always a crowd pleaser!

Baby tomato, pesto & prosciutto tart

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!

Jump to

  • Ingredients for this tomato, prosciutto & pesto puff pastry tart
  • How to make a puff pastry tart
  • More topping ideas!
  • What to serve with a puff pastry tart
  • Can you make this ahead of time?
  • Can you reheat it?
  • More puff pastry recipes
  • More pesto recipes
  • Full printable recipe
  • Pastry 
  • Toppings

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 yummy tomato tart was easy. The secret to its success is just a few very fresh, very basic, but very tasty ingredients.

tomatoes & ricotta

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 …

pastry case for a tart

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.

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!

Baby tomato, pesto & prosciutto tart

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

Baby tomato, pesto & prosciutto 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!

Baby tomato, pesto & prosciutto tart

Can you make this 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 it?

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.

Got leftover ricotta? Use it to make this delicious 20-minute lemon ricotta pasta with broccoli and prosciutto!

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!)

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!)
Baby tomato, pesto & prosciutto tart

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Baby tomato, pesto & prosciutto tart

Quick Puff Pastry Tart With Tomatoes, Prosciutto And Pesto

This is a simple puff pastry tart that's topped with ricotta, baby tomatoes, pesto & prosciutto. It's like a puff pastry pizza! Easy enough for a simple throw-together lunch, but impressive enough to serve to guests!
4.50 from 2 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 15 mins
Cuisine Italian
Servings (click to change) 4 (with a side salad)
Author Helen

Equipment (affiliate links)

  • set of 3 baking trays with silicone handles

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 1 sheet of puff pastry de-frosted if bought frozen
  • ⅔ cup ricotta cheese
  • 1 lemon zest only
  • salt & pepper
  • 3 tbsp pesto homemade or good quality store bought
  • 7 ounces cherry tomatoes halved
  • 3 ounces prosciutto torn into pieces
  • fresh basil
  • 1 tbsp olive oil for drizzling at the end
Prevent your screen from going dark

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)

Nutrition

Calories: 589kcalCarbohydrates: 35gProtein: 13gFat: 45gSaturated Fat: 13gCholesterol: 36mgSodium: 439mgPotassium: 268mgFiber: 2gSugar: 3gVitamin A: 652IUVitamin C: 26mgCalcium: 122mgIron: 2mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Cheryl says

    29 Dec 22 at 2:49 pm

    love this tart Helen.I love most of your recipes.Have a great New Year.

    Reply
    • Helen says

      04 Jan 23 at 1:53 am

      Happy New Year, Cheryl, and thank you so much for the encouragement. This is one of my oldest recipes, but one I still make from time to time. I’m so happy you enjoyed it too!

      Reply
  2. Debi says

    05 Jun 21 at 6:43 pm

    5 stars
    I’ve made Jamie Oliver’s upside down puff pastry pizza. I plan to make this for my daughters after Jun15th, when we’re all double vaccinated! We missed a proper Mother’s Day due to COVID-19 restrictions. 💔 Hallelujah, this lovely tart with some Prosecco will be absolutely lovely! 🍾

    Reply
    • Helen says

      07 Jun 21 at 10:17 am

      Hello Debi! Wow, you’ve made me crave this again now! Sounds even more delicious the way you’re describing it. You must be sooo ready to get together with your family again. Happy belated mother’s day!

      Reply
      • Debi says

        07 Jun 21 at 7:48 pm

        Helen, I made last night for my husband & I as a trial. So elegant, yet easy. I added black olives since we both love. Was tempted to add vidalia onion, but was concerned of overloading it.
        Next I’m trying the chocolate cake recipe you sent me. (Forget the name). Thank you! 🙏
        BTW-I’m a Canada fan. 🇨🇦

      • Helen says

        11 Jun 21 at 3:45 pm

        Hello Debi, it’s so lovely to hear from you. I’m so happy you’re trying a couple of my recipes, and that you enjoyed the first one! This is one of my earlier recipes but I still make it from time to time. It’s very adaptable – a bit like pizza – so I love the sound of your changes. I think you’re right not to overload it too much, but I do like the sound of adding a few onions. Maybe next time…
        Good luck with the chocolate cake. I think you’ll like that too!

  3. Tandy | Lavender and Lime says

    11 Oct 14 at 7:41 am

    Love the flavour combination Helen. I cannot nap in the afternoon, as much as I would love to 🙂

    Reply
    • Helen says

      11 Oct 14 at 9:51 am

      Thanks, Tandy! So glad you like this!

      Reply
  4. Liz says

    01 Oct 14 at 5:14 am

    I love everything about this tart! All my favorite ingredients…from the puff pastry to the prosciutto to the pesto. DELISH!

    Reply
    • Helen says

      02 Oct 14 at 3:38 am

      Aw, thanks, Liz! So glad you like it!

      Reply
  5. Tina @ Tina's Chic Corner says

    26 Sep 14 at 9:22 pm

    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!

    Reply
    • Helen says

      27 Sep 14 at 4:40 am

      Thanks for pinning, Tina! It would be perfect for a holiday gathering!
      I hope you have a great weekend, too! 🙂

      Reply
  6. whatjessicabakednext says

    26 Sep 14 at 5:30 pm

    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! 😀

    Reply
    • Helen says

      27 Sep 14 at 4:40 am

      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!

      Reply
  7. Bintu @ Recipes From A Pantry says

    25 Sep 14 at 12:33 pm

    I so believe in afternoon naps but I really can never ever sleep no matter how hard I try. Lovely tart.

    Reply
    • Helen says

      26 Sep 14 at 2:36 pm

      Hi, Bintu! So glad you like the tart!

      Reply
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