Imagine a culinary masterpiece that combines the rich, savory flavors of Italy in one stunning tart. This prosciutto and mozzarella tart is not just a recipe—it's a gastronomic journey that transforms simple ingredients into an extraordinary dining experience. With its perfect balance of crispy crust, melted cheese, and vibrant fresh ingredients, this tart is guaranteed to impress your guests and transport you straight to the sun-drenched kitchens of Italy.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 pre-made tart crust
- 150g prosciutto, sliced
- 100g arugula
- 100g black olives, pitted and sliced
- 1 roasted red pepper, sliced
- 200g mozzarella cheese, shredded
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Ensure the pre-made tart crust is at room temperature and placed in a 9-inch tart pan.
- If the tart crust is not pre-baked, blind bake the crust for 10-12 minutes by covering it with parchment paper and filling with pie weights or dried beans. Remove weights and parchment, and bake for an additional 3-4 minutes until light golden.
- Drain and pat dry the roasted red pepper slices to remove excess moisture. Slice the black olives and shred the mozzarella cheese if not already prepared.
- Layer the ingredients in the following order: first spread a thin layer of shredded mozzarella on the bottom of the pre-baked tart crust.
- Arrange the sliced prosciutto evenly over the mozzarella, creating a delicate base layer.
- Add the roasted red pepper slices, distributing them uniformly across the prosciutto.
- Sprinkle the sliced black olives over the peppers, ensuring even coverage.
- Top the layers with the remaining mozzarella cheese, creating a generous cheese layer.
- Season with salt and freshly ground black pepper to taste.
- Drizzle extra virgin olive oil lightly over the entire tart for added flavor and moisture.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden and the edges of the crust are crisp.
- Remove from the oven and let cool for 5-10 minutes to allow the tart to set.
- Just before serving, scatter fresh arugula leaves over the top of the tart, creating a vibrant green contrast.
- Slice into 8 equal portions and serve warm or at room temperature as an appetizer or light main course.
Tips
- Always use room temperature ingredients to ensure even cooking and better flavor melding.
- Pat your roasted red peppers dry to prevent excess moisture from making your tart soggy.
- For a golden, crispy crust, blind baking is crucial—don't skip this step!
- Use high-quality extra virgin olive oil for the best flavor profile.
- Let the tart rest for 5-10 minutes after baking to help it set and make slicing easier.
- Fresh arugula added just before serving provides a peppery contrast and beautiful green color.
- For a professional presentation, use a sharp knife and clean it between cuts for perfect slices.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 18g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 45mg
