Goat’s Cheese and Prosciutto Tarts

By The Culinary Chase | March 30, 2011 |

This is an easy meal to whip up especially on a hectic weeknight. A tart is defined as a single-layered base of pastry (plain or puff) with a sweet or savory filling baked in either a shallow tart pan that has straight, fluted sides and a removable bottom or a metal tart ring placed on a baking sheet. 

Serves 4
recipe adapted from Donna Hay
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4 sheets puff pastry, thawed
250g goat’s cheese
250g ricotta
1 egg, plus extra, lightly beaten, for brushing
150g cherry tomatoes, halved
150g yellow cherry tomatoes, halved
1 cup basil leaves
8 slices prosciutto, torn
rocket (arugula) leaves, to serve
lemon-flavored or extra-virgin olive oil, to drizzle

Preheat oven to 200c (400f). Cut 4 (18cm) rounds from the pastry and place on baking trays with non-stick baking paper. Using a small, sharp knife score a 1cm border in each round. Place goat’s cheese, ricotta and egg in a bowl and mix to combine. Divide the cheese mixture between pastry rounds, brush the pastry borders with egg and bake for 20 minutes or until puffed and golden. Top tarts with tomato, basil, prosciutto and rocket leaves. Drizzle with oil to serve.

The Culinary Chase’s Note: This was easy to prepare, fresh and packed with flavor! 

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2 Comments

  1. The Curious Cat on March 31, 2011 at 17:52

    They look beautiful – what did you use to cut them into rounds? xxx



  2. The Culinary Chase on March 31, 2011 at 18:29

    Thanks Curious. I used a bread and butter plate to cut the pastry rounds. Cheers!