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Tomato Tart with Prosciutto di Parma

Tomato Tart with Prosciutto di Parma.jpg

Enliven your pizza with authentic Prosciutto di Parma.

1/3 cup grated Parmesan
   1 tablespoon chopped fresh basil leaves
   1 clove garlic, minced
  ½ tsp. kosher salt
   1 pound assorted heirloom
      tomatoes, sliced
  ½ cup cubed fresh mozzarella, 2 ounces
      Small basil leaves, for garniish


1½ cups all-purpose flour
    8 tablespoons cold unsalted butter, cut in cubes
   ½ teaspoon kosher salt
5-6 tablespoons cold water
    4 slices prosciutto, divided
1½ cups ricotta cheese
   1 large egg 


Preheat oven to 400°F. Grease a 10-inch tart pan with removable bottom. 

Combine flour, butter and salt in a food processor. Pulse until mixture is crumbly. Add water 1 Tablespoon at a time until a dough forms.

On lightly floured surface, roll dough out to 12-inch circle and transfer to prepared tart pan.


Chop 2 slices prosciutto. Combine ricotta, egg, Parmesan, basil, garlic and kosher salt. Stir in chopped Prosciutto di Parma. Spread cheese mixture evenly over crust.


Top with sliced tomatoes and mozzarella cubes.


Bake 40 minutes or until crust is golden.


In the meantime, slice remaining Prosciutto di Parma into strips. Arrange on top of tart. Garnish with fresh basil leaves, if desired.

Makes 8 servings

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