Jow - Recipe: Ricotta, Zucchini & Prosciutto Tart

Ricotta, Zucchini & Prosciutto Tart

A savory tart so tasty, you won't want to share!

Camille
10 minutesPrep time
40 minutesCook time
411 cal.Per serving
  

Utensils

Oven, Parchment Paper

recipe

Zucchini

Step 1

Preheat the oven to 350°F. Wash & slice the zucchini into thin rounds.

Puff pastry

Step 2

Unroll the puff pastry on a baking sheet & prick its surface with a fork.

Ricotta cheese

Step 3

Spread the ricotta over the puff pastry, using the back of a spoon.

Thyme (dried)

Step 4

Arrange the zucchini over the ricotta in a concentric circle pattern. Season with salt & pepper. Top with thyme & a drizzle of olive oil.

Prosciutto

Step 5

Tear the prosciutto into small pieces & arrange the pieces over the zucchini (or you could add the meat after cooking, if you prefer). Bake for 40 min at 350°F.

Arugula

Step 6

Remove the tart from the oven. Top with arugula leaves. Season with salt, pepper & olive oil. Cut & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy411 cal.
Fat28g
Carbohydrates28g
Protein12g

On average, one serving of the recipe "Ricotta, Zucchini & Prosciutto Tart" contains 411 Energy, 28 g of Fat, 28 g of Carbohydrates, 12 g of Protein.

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