Tomato, Prosciutto, and Ricotta Tart
Photo: Annabelle Breakey; Styling: Nissa Quanstrom
You can make this tart with any ripe tomatoes, but a mix of big multicolor heirlooms and smaller varieties looks stunning. To create a crisp, flat surface, partially bake the puff pastry with a cooling rack on top before adding the other ingredients.
How to Make It
Step 1
1
Preheat oven to 400°. (If pastry is in 2 sheets, cut 1 sheet in thirds along fold lines. On a lightly floured board, overlap pieces slightly with second sheet--1 piece at a short side and 2 pieces end to end along a long side. Trim to fit, then press to join.) Roll pastry on floured board into a 12- by 16-in. rectangle. Lift pastry to a large baking sheet lined with parchment paper.
Step 2
2
Cover pastry with another piece of parchment and a metal cooling rack turned upside down. Bake until pastry is golden all over, about 15 minutes.
Step 3
3
Remove cooling rack and top sheet of parchment. Arrange prosciutto on pastry to cover. Bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes; prosciutto will shrink. Gently press down any large air bubbles. Slide pastry on parchment to a rack and cool at least 10 minutes.
Step 4
4
Combine ricotta, pepper, lemon zest, and 1/4 tsp. salt in a bowl. Dollop small spoonfuls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit (it shouldn't cover completely).
Step 5
5
Arrange tomatoes over ricotta. Sprinkle with remaining 1/4 tsp. salt. Drizzle with oil and sprinkle with chives and basil. Cut into pieces.
Step 6
6
Make ahead: Through step 3, up to 2 hours.
Ingredients
1 pkg. frozen puff pastry (1 or 2 sheets, 14 to 17 oz. total), thawed
6 ounces thinly sliced prosciutto
1 1/3 cups ricotta cheese
1/2 teaspoon pepper
1/2 teaspoon Meyer or regular lemon zest
1/2 teaspoon kosher salt, divided
1 3/4 pounds ripe tomatoes, larger ones sliced 1/4 in. thick, tiny ones cut in half
4 teaspoons extra-virgin olive oil
1 tablespoon chives thinly sliced on a diagonal
2 tablespoons tiny whole fresh basil or mint leaves; or use chopped leaves
Directions
Step 1
1
Preheat oven to 400°. (If pastry is in 2 sheets, cut 1 sheet in thirds along fold lines. On a lightly floured board, overlap pieces slightly with second sheet--1 piece at a short side and 2 pieces end to end along a long side. Trim to fit, then press to join.) Roll pastry on floured board into a 12- by 16-in. rectangle. Lift pastry to a large baking sheet lined with parchment paper.
Step 2
2
Cover pastry with another piece of parchment and a metal cooling rack turned upside down. Bake until pastry is golden all over, about 15 minutes.
Step 3
3
Remove cooling rack and top sheet of parchment. Arrange prosciutto on pastry to cover. Bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes; prosciutto will shrink. Gently press down any large air bubbles. Slide pastry on parchment to a rack and cool at least 10 minutes.
Step 4
4
Combine ricotta, pepper, lemon zest, and 1/4 tsp. salt in a bowl. Dollop small spoonfuls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit (it shouldn't cover completely).
Step 5
5
Arrange tomatoes over ricotta. Sprinkle with remaining 1/4 tsp. salt. Drizzle with oil and sprinkle with chives and basil. Cut into pieces.
Step 6
6
Make ahead: Through step 3, up to 2 hours.
