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Tomato, Cheese and Prosciutto Tart by Zola Nene

40 Minutes
4 Servings
8 Ingredients

Description

Give the pizza a break. Try Chef Zola’s Tomato, Cheese and Prosciutto Tart recipe for lunch or dinner – it’s just irresistible. 

Directions

1. Preheat oven to 200 °C, place a baking tray in the oven to preheat with the oven.

2. Place the puff pastry onto a sheet of baking paper. Brush the pastry with egg wash all over, then trim a ½ cm border around the edges. Place the trimmed pieces along the edges to form a raised border for the tart. Use a fork to prick the pastry all over (except the raised border edge). 

3. Spread the marmalade and cottage cheese all over the pastry, then top with the sliced tomatoes. Season with salt & pepper to taste, then top with the cheese. 

4. Using the baking paper, carefully slide the tart onto the preheated tray, brush the edges with more egg wash then bake for 30 minutes or until the pastry is golden and crisp and the tart is baked through. 

5. Top with the sliced prosciutto, slice into portions and serve

Ingredients

  • 1 x 400 g rolled puff pastry
  • 1 egg; beaten
  • 3 tbsp. Forage and Feast Plum & Onion Marmalade 
  • 2 tbsp. smooth cottage cheese
  • 200 g cocktail tomatoes; halved
  • Salt & pepper, to taste
  • 125 g Camembert cheese; sliced
  • 100 g sliced prosciutto