Artichoke & Ricotta Tart with Prosciutto
It’s time for your daily indulgence and this is a good one! Today I’m sharing a recipe for an Artichoke & Ricotta Tart with Prosciutto. It couldn’t be easier to make and the presentation is beautiful…but, the most important thing is that it’s so very delicious!
Indulge in the flavors of an artichoke and ricotta tart, encased in flaky, savory puff pastry. This delicious creation begins with a crisp, golden crust that’s the perfect foundation for a rich filling of creamy ricotta and marinated artichokes hearts. Fresh thyme and and garlic add an unbelievable amount of flavor to the filling, and then the tart is topped with slices of prosciutto! This rustic, yet elegant tart is a feast for the palate…it’s perfect for a light lunch or as an appetizer.
We enjoyed this tart so much and as we ate, talked about how good it would be in the summer with fresh tomatoes! I hope you enjoy this recipe!
Artichoke & Ricotta Tart with Prosciutto
This simple and delicious tart comes together easily and the presentation is beautiful!
Ingredients
- 2 Sheets puff pastry (1 package), thawed
- 1 Egg, beaten (for egg wash)
- 1 - 1/2 cups shredded Gruyere cheese
- 1 - 1/2 cups ricotta cheese (I used full fat)
- 1 Tablespoon fresh thyme leaves (plus extra for garnish)
- 2 Tablespoons fresh parsley, roughly chopped
- 3 Cloves garlic (or to taste), finely chopped
- 1 Package of Prosciutto (use as much or as little as you like)
- Pinch of chili flakes
- 2 (7.5 ounce) jars marinated artichokes, drained and roughly chopped
- Olive oil for drizzling
- Salt & freshly ground black pepper to taste
Instructions
- Preheat oven to 425 degrees. Line 2 baking sheets with parchment paper.
- Roll (or press) out the puff pastry into a square. Fold the edges over slightly and crimp with a fork to create a border.
- In a bowl, mix ricotta, Gruyere, thyme, garlic, parsley, salt, and pepper until smooth.
- Spread the cheese mixture evenly over the pastry, staying within the border.
- Top with drained artichoke hearts and prosciutto and drizzle a little olive oil over.
- Sprinkle with chili flakes and salt and pepper to taste (I didn't use extra salt).
- Brush the edges with beaten egg.
- Bake for 15 - 20 minutes, until puffed and golden brown.
- Add extra pepper and fresh thyme and serve warm.
Renovation update…
We made great progress yesterday and I have many, many boxes of clothing, shoes and other items waiting to go to our local thrift store and several large items to donate and send to our daughters. It feels good to purge and I still have more to do today…however, first I have a hair appointment because grey hairs are taking over my head! I hope you all have the best weekend! For more about the outfit I’m wearing, be sure to check out this post!
Thanks so much for reading and please leave a comment…really trying to mix up the content here as I get my life back together!
~XOXO Suzanne