Homemade Vegetable Tart Recipe with Prosciutto

Bound to Recipe

Homemade Vegetable Tart recipe with Prosciutto – a vibrant and calorie-free summer dinner. Stored-bought puff pastry might be one of the culinary world's all-time time-savers. I occasionally brand information technology from scratch, just the store-bought versions are so good I nearly always have some in my freezer on standby.

My favorite uses:

• A simple pie topping (particularly good if you want to make a casserole in the crockpot – just cut the pastry into squares, brush with egg wash and identify directly in the oven. Serve a puff square with each serving of casserole!).
• Sausage rolls! Coming from the Britain this is ane of my favorite picnic treats!
• A quick dessert – such as these ruby cheesecake pastries
• This summertime vegetable tart (of course!)

The tart is covered with a layer of foam cheese mixed with lemon and parmesan before baking in the oven. This gives the pastry a lovely creaminess that works so well with the fresh green vegetables and salty prosciutto.

The brocolli and peas are very briefly pan-fried with garlic and olive oil. A couple of minutes is enough – you want them to be bright and crunchy.

Everything else is layered on top of the baked pastry. Serve the tart with some thick balsamic glaze to drizzle on top. If yous want to brand your own, just boil 1/4 cup of balsamic vinegar with three tbsp soft brown sugar for 5 minutes, then allow to absurd earlier serving.

Here'south what you'll need for the vegetable Tart with Prosciutto:

Serves iii-4

• 3/4 cup cream cheese
• 1/two cup shredded parmesan
• 1 tbsp lemon juice
• Zest of one lemon
• pinch of salt and pepper
• one ten 11oz roll puff pastry, defrosted
• ane egg, lightly browbeaten
• 1 tbsp olive oil
• 1 glove garlic, peeled and minced
• 3/4 cup fresh or frozen peas
• one loving cup small broccoli florets
• i packed cup pea shoots
• 2 radishes, sliced
• 2 scallions, chopped
• 1/4 cup crumbled feta cheese
• half dozen slices prosciutto
• 5-6 basil leaves
• 1 few sprigs of fresh thyme, leaves removed and stalks discarded
• 2-3 tbsp balsamic glaze/syrup to serve

Step by step instruction for a delicious vegetable tart:

1. Preheat the oven to 400f. Mix together the foam cheese, parmesan, lemon juice, zest, salt and pepper in a modest basin. Put to i side.

2. Unroll the pastry and identify on a baking tray lined with parchment newspaper or a silicon blistering mat. Score a line all the way effectually the edge of the pastry – approx 1 inch from the edge. Prick the middle of the foursquare several times with a fork. Spoon the cream cheese mixture in the square (endeavor not to become over the scored line). Brush the border of the pastry with egg wash. Place in the oven for 15-twenty minutes until the pastry is golden. If you detect that the pastry is puffing upward as well much in the middle whilst in the oven, y'all tin can open the oven door and prick the pastry with a knife to release the steam.

3. Whilst the pastry is blistering, heat the oil in a small skillet. Add the garlic, peas, broccoli and a pinch of salt and pepper, cook on a medium oestrus for three minutes, stirring once or twice until tender. Turn off the heat.

4. Take the pastry out of the oven and advisedly place on a serving plate or tray. Top with the broccoli and peas, then scatter on the pea shoots, radish slices, scallions and feta. Tear the prosciutto and adjust on height along with the basil and thyme leaves.

5. Serve with the balsamic coat.

Prep Fourth dimension 10 minutes

Melt Fourth dimension xx minutes

Total Time thirty minutes

Ingredients

• iii/4 cup foam cheese
• one/2 loving cup shredded parmesan
• 1 tbsp lemon juice
• Zest of 1 lemon
• pinch of salt and pepper
• one x 11oz whorl puff pastry, defrosted
• one egg, lightly beaten
• 1 tbsp olive oil
• 1 glove garlic, peeled and minced
• iii/4 cup fresh or frozen peas
• 1 loving cup small broccoli florets
• 1 packed loving cup pea shoots
• 2 radishes, sliced
• 2 scallions, chopped
• one/four loving cup crumbled feta cheese
• 6 slices prosciutto
• 5-vi basil leaves
• 1 few sprigs of fresh thyme, leaves removed and stalks discarded
• 2-three tbsp balsamic glaze/syrup to serve

Instructions

1. Preheat the oven to 400f. Mix together the cream cheese, parmesan, lemon juice, zest, salt and pepper in a minor basin. Put to 1 side.
2. Unroll the pastry and place on a baking tray lined with parchment newspaper or a silicone blistering mat. Score a line all the style effectually the border of the pastry – approx i inch from the edge. Prick the eye of the square several times with a fork. Spoon the cream cheese mixture in the square (try not to go over the scored line). Castor the edge of the pastry with egg launder. Place in the oven for 15-20 minutes until the pastry is gilded. If you notice that the pastry is puffing upwards too much in the centre whilst in the oven, you lot tin open the oven door and prick the pastry with a knife to release the steam.
3. Whilst the pastry is baking, heat the oil in a small skillet. Add the garlic, peas, broccoli and a pinch of common salt and pepper, cook on a medium heat for 3 minutes, stirring once or twice until tender. Plow off the heat.
4. Take the pastry out of the oven and carefully identify on a serving plate or tray. Superlative with the broccoli and peas, and then scatter on the pea shoots, radish slices, scallions and feta. Tear the prosciutto and arrange on top along with the basil and thyme leaves.
5. Serve with the balsamic glaze.

Nutrition Data:

Yield:

4

Serving Size:

1
Corporeality Per Serving: Calories: 799 Total Fatty: 36g Saturated Fatty: 16g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 136mg Sodium: 2064mg Carbohydrates: 88g Fiber: 9g Saccharide: 31g Poly peptide: 34g

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Source: https://www.diys.com/summer-vegetable-tart-prosciutto/