Tomato, Asparagus and Prosciutto Tart

Name: Tomato, Asparagus and Prosciutto Tart
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes 2 adult and 4 child portions
Ingredients: 13 ounces piecrust or puff pastry dough sheets, thawed if frozen and rolled out if necessary; 1 cup plus 2 tablespoons ricotta cheese; 2 eggs; 2 garlic cloves, crushed; 1 small handful basil leaves, shredded; ¼ cup freshly grated Parmesan cheese; 9 small tomatoes, halved; 8 to 12 asparagus spears, cut into 2-inch pieces; olive oil, for drizzling; 6 to 8 slices prosciutto, torn; sea salt and freshly ground black pepper; green salad or vegetables, to serve

Preparation info

Makes
2
adult

Difficulty
Easy
Ready in
40 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Ingredients

13 ounces piecrust or puff pastry dough sheets, thawed if frozen and rolled out if necessary
1 cup plus 2

Main course
Pastry
Pie

Method

Heat the oven to 400°F and line a cookie sheet with parchment paper.
Lay the dough on the prepared cookie sheet, score a ¾-inch border with a sharp knife and prick the middle part of the dough several times with a fork.
Mix together the ricotta, eggs, basil,