Tomato and Prosciutto Tart
with Basil
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Healthy, because
Even smarter
Tomatoes are full of lycopene, an antioxidant that can protect against sunburns and cancer, and can improve heart health. In addition, this recipe has carbohydrates, which provide energy and satiation.
You can use heirloom tomatoes instead of cherry tomatoes for a unique presentation and a bit of a different flavor.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 9 ozs Puff pastry
- 4 Tbsps tomato puree
- 12 cherry Tomatoes (halved)
- 2 Tbsps extra virgin olive oil
- 1 Tbsp balsamic vinegar
- 1 egg yolk (beaten)
- 12 black Olives (pitted)
- 8 slices Prosciutto (roughly torn)
- salt
- peppers
- Basil
Preparation
Kitchen utensils
1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Peeler, 1 Small bowl, 1 Fork, 1 Knife, 1 Tablespoon, 1 Small pot oder Wasserkocher, 1 Measuring cups
Preparation steps
1.
Heat the oven to 375F.
2.
Roll out the pastry to a rectangle about 14" long x 10" wide. Place on a heavy baking tray.
3.
Spread the tomato purée over the pastry, to within 1" of the edges. Arrange the tomatoes on top and drizzle with 1 tbsp oil and the vinegar. Brush the edges of the pastry with egg yolk and bake for 10 minutes.
4.
Scatter over the olives and prosciutto and bake for a further 10-15 minutes until the pastry is puffed up and cooked through. Remove from the oven and sprinkle with salt and pepper. Drizzle over the remaining oil and scatter over the basil.
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