Baby Tomato Pesto and Prosciutto Tart


Love pastry? Then you'll love this ‘Baby Tomato, Pesto & Prosciutto Tart’ recipe by HIF guest blogger Helen from Scrummy Lane. Topped off with ricotta, this puff pastry tart is a quick and easy option for a simple throw-together lunch, but impressive enough to serve to guests. Enjoy!


  • 1 sheet of store bought puff pastry (de-frosted if bought frozen)
  • around 5 ounces/140 grams ricotta cheese
  • zest of 1 lemon
  • salt & pepper
  • pesto (homemade or good quality jarred)
  • about 7 ounces/200 grams grape or cherry tomatoes, halved
  • about 80 grams prosciutto, torn into pieces
  • fresh basil
  • a little olive oil for drizzling


  1. Pre-heat the oven to 390F/200C. Then place the pastry on a large baking tray lined with non-stick baking paper. Score all around the edge with a knife, leaving a border of about 1½ cm (make sure you don’t cut all the way through the pastry).
  2. Combine the ricotta cheese with the lemon zest and a little freshly ground salt & pepper in a small bowl. Put aside.
  3. Bake the pastry for 5 minutes, 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).
  4. Now add your toppings. First spread the ricotta mixture over the tart, then add small spoonfuls of pesto and the tomatoes (cut side up is nice). 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.
  5. Finally, sprinkle the finished tart with fresh basil leaves. Serve with a fresh crisp salad and enjoy!


Tags: Dinner Lunch
Category: Recipes

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