Quick Puff Pastry Tomato Tart

This is a simple but very delicious puff pastry tomato tart that's topped with ricotta, baby tomatoes, pesto & prosciutto. It's like a puff pastry pizza! Easy enough for a simple throw-together lunch, but impressive enough to serve to guests!

📝 Ingredients

• 1 sheet puff pastry (de-frosted if frozen, but still chilled)
• 2/3 cup ricotta cheese
• 1 lemon (zest only)
• salt & pepper (to taste)
• 3 tbsp pesto ()
• 7 ounces cherry tomatoes (halved)
• 2 ounces prosciutto ((or serrano ham) torn into pieces)
• fresh basil
• 1 tbsp olive oil (for drizzling)

👨‍🍳 Instructions

1. 1Pre-heat oven.: Pre-heat the oven to 390F/200C.
2. 2Score border around edge of pastry.: Place the pastry on a large baking tray lined with baking paper. Score all around the edge with a knife, leaving a border of about 1.5 cm (make sure you don’t cut all the way through the pastry).
3. 3Mix ricotta with lemon zest and salt and pepper.: Combine the ricotta cheese with the lemon zest and a little freshly ground salt and pepper in a small bowl. Put aside.
4. 4Bake pastry for 5 minutes, then push inside down with spoon.: Bake the pastry for 5 to 10 minutes, or until the pastry has started to brown and puff up. Then remove from the oven and push the centre of the tart down with the back of a spoon (leave the rim of the tart puffed up).
5. 5Add toppings.: Now spread the ricotta mixture over the tart, then add small spoonfuls of pesto and the tomatoes (cut side up is nice).
6. 6Bake for 10 minutes, then add prosciutto and bake for 5 minutes more.: Bake for another 10 minutes, then add the prosciutto. Drizzle over a little olive oil and cook for another 5 minutes until the tart is golden and puffy and the edges of the meat have started to crisp.
7. 7Sprinkle with basil.: Finally, sprinkle the finished tart with fresh basil leaves and drizzle with a little extra olive oil, if you like. Serve when hot or at room temperature.