Description
A golden, flaky puff pastry tart layered with vibrant basil pesto, juicy cherry tomatoes, briny olives, silky prosciutto, and freshly shaved parmesan. This Prosciutto Puff Pastry Tart is elegant, savory, and perfect for entertaining or a simple gourmet style meal at home.
Ingredients
Units
Scale
- 1 puff pastry sheet, thawed but still cold
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 4 ounces prosciutto slices
- 1/2 cup whole dark olives
- 1/4 cup fresh basil leaves
- 1/4 cup freshly shaved parmesan cheese
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Place the puff pastry sheet on the prepared baking sheet and gently roll it out slightly to smooth the surface.
- Score a 1 inch border around the edges without cutting all the way through.
- Brush the border lightly with olive oil.
- Spread basil pesto evenly within the scored border.
- Arrange halved cherry tomatoes and whole dark olives evenly over the pesto layer.
- Sprinkle with salt and black pepper.
- Bake for 18 to 22 minutes until the pastry is puffed and golden brown.
- Remove from oven and allow to cool slightly.
- Drape prosciutto slices over the warm tart, scatter fresh basil leaves, and shave parmesan cheese over the top before slicing and serving.
Notes
- Keep puff pastry cold before baking for maximum flakiness.
- Do not overload the tart with pesto to prevent a soggy center.
- Add prosciutto after baking to maintain its delicate texture.
- Reheat leftovers in a 375 degree oven for 6 to 8 minutes to restore crispness.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 35 mg