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Baby tomato, pesto & prosciutto tart

Tomato, prosciutto & pesto puff pastry tart

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 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Cuisine Italian
Servings (click to change) 4 (with a side salad)

Equipment (affiliate links)

Ingredients

  • 1 sheet of puff pastry de-frosted if bought frozen
  • 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

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!