Tomato, Ricotta, & Prosciutto Tart
Sunday, September 1, 2013 at 10:38AM
Melissa in Appetizer, Garden, Main Dish, Summer

Tomato Ricotta Prosciutto Tart

This year, we grew 7 tomato plants in our garden, in several varieties. Wouldn't you know it, they are all starting to ripen at once, leaving us with more tomatoes than we know what to do with. In an effort to use them all before they start to get too soft, we've been incorporating them into every single meal in some way, shape, or form. One such way was this tart, which also helped me to use some of my herbs that are growing like weeds in our garden box! This tart screams summer; insanely easy to put together, minimal baking/cooking time, and the use of fresh produce and herbs. I know we will have one more round of tomatoes that will ripen before the end of summer, so when they do, you better believe I'm coming back to this tart!

1 sheet Frozen Puff Pastry, thawed
6 ounces Proscuitto, thinly sliced (I only used about 6 slices)
1 1/3 cups Ricotta Cheese
1/2 teaspoon Pepper
1/2 teaspoon Lemon Zest
1/4 teaspoon Salt
1 teaspoon Fresh Oregano, chopped
1 teaspoon Fresh Rosemary, chopped
1 teaspoon Fresh Thyme, chopped
1 tablespoon Chives, thinly sliced
2 tablespoons Basil, chopped
1 3/4 pounds Tomatoes, sliced thick

On a lightly floured surface, roll out the puff pastry to desired size. Place the pastry on a parchment paper-lined cookie sheet. Using a sharp knife, lightly draw a border around the perimeter of the pastry, leaving about 1-inch margin. Pierce the inside of the border all over with a fork to prevent it from puffing up while baking. Bake at 400 degrees for about 15 minutes, or until the pastry is golden. Meanwhile, cut the prosciutto slices into ribbons. Remove the pastry from the oven and sprinkle the prosciutto ribbons over the top. Return the pastry to the oven and bake for an additional 15 minutes, or until the prosciutto is slightly crisp. In a bowl, combine ricotta, salt, pepper, lemon zest, oregano, rosemary, and thyme. Remove the pastry from the oven again and spread the ricotta mixture over the top of the prosciutto. Arrange the tomato slices over the ricotta and sprinkle with the chives and basil. Cut into pieces and serve. 

SOURCE: Slightly adapted from My Recipes

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