Ingredients Needed for Cheesy Zucchini and Prosciutto Tart
For the batter:
½ cup milk
For the tart:
8 ounces of puff pastry (1 sheet)
1 cup low moisture mozzarella, grated
1 medium zucchini, lengthwise sliced
10 ounces of prosciutto, cut into thin strips
How to Cook Cheesy Zucchini and Prosciutto Tart
- For the batter:
Add the eggs and milk to a bowl. Season with salt, pepper, and nutmeg. Whisk until smooth.
- For the tart:
Line a tart pan with the puff pastry sheet and trim the edges. Cover with a sheet of parchment paper and fill with dried beans. Bake for 25 minutes at 350⁰F/175⁰C.
- Remove from oven and discard the parchment paper with the beans. Add the grated mozzarella and evenly spread it on the baked pastry.
- Line the tart pan’s fluted edges with zucchini slices. In front of each long zucchini slice add 1 or 2 strips of prosciutto. Then do the same with the remaining zucchini slices and prosciutto strips.
- Pour the batter over them and bake for 30 minutes at 360⁰F/180⁰C.