Cheesy Zucchini and Prosciutto Tart

  • Difficulty: Medium
  • one hour and 10 minutes
  • 6 servings

This savory tart has it all. Gooey mozzarella, spongy zucchini, and velvety and incredibly delicious prosciutto. Cover all this with a milky nutmeg-flavored batter and there you have it. A filling tart with everything.

Ingredients Needed for Cheesy Zucchini and Prosciutto Tart


For the batter:

5 eggs
½ cup milk
salt
pepper
nutmeg, grated

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

  1. For the batter:

    Add the eggs and milk to a bowl. Season with salt, pepper, and nutmeg. Whisk until smooth.

  2. 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.

  3. Remove from oven and discard the parchment paper with the beans. Add the grated mozzarella and evenly spread it on the baked pastry.
  4. 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.
  5. Pour the batter over them and bake for 30 minutes at 360⁰F/180⁰C.

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