- 1 sheet Puff Pastry Doughthawed
- 1 tbsp Olive oildivided
- 8 oz Ricotta cheesewhole milk ricotta
- Kosher Saltto taste
- Black pepperfreshly cracked, to taste
- 1 Pearslarge, thinly sliced
- 1 Egg yolks
- 1 tbsp Milk
- 1 tsp Anise seedsor fennel seeds
- 4 tbsp Butter
- 1 sprig Rosemaryfresh
- ¼ cup Honey
- ⅓ cup Walnutschopped
- 8 slices Prosciutto
Pear & Prosciutto Ricotta Tart
This Pear & Prosciutto Ricotta Tart recipe makes a great brunch party appetizer or a decadent lunch. It’s easy, delicious, and a sure crowd pleaser. Flaky store-bought puff pastry topped with ricotta cheese and thin pear slices and baked until golden. Then drizzled with flavorful rosemary butter sauce and baked until caramelized and perfect. As soon as the tart comes out of the oven, top it with prosciutto, crispy rosemary, and sweet walnuts. Who could resist that?
If you need a simple appetizer that you can put together in mere minutes, look no further than this savory tart. All you have to do is unroll the thawed puff pastry, layer on the ricotta and pears, and bake all together for 25 minutes. While the tart is in the oven, prepare an easy rosemary butter sauce. Remember to reserve the fried rosemary leaves for garnish. When the allotted time has passed, remove the tart from the oven, drizzle it with the prepared sauce and bake for another 10 minutes. Stir the walnuts into the remaining sauce. Once the tart is baked, pile on the prosciutto and spoon the sweet walnuts over the top. Finish it off with crispy rosemary leaves and serve warm.
To make the Pear & Prosciutto Ricotta Tart, you will need the following ingredients:
Steps to make Pear & Prosciutto Ricotta Tart
1 | Preheat oven and prepare sheet pan | 1 |
Preheat the oven to 400 °F and line a half-sheet pan with parchment paper. | ||
2 | Prepare puff pastry | 1 |
Unfold the puff pastry and place it on the prepared sheet pan. | ||
3 | Spread ricotta | 1 |
Brush the dough with ½ tablespoon olive oil, leaving a 1-inch border, and spread 8 ounces ricotta cheese evenly onto the dough. Season with salt and freshly cracked black pepper to taste. | ||
4 | Arrange pear slices | 1 |
Arrange the sliced pears over the ricotta, drizzle with the remaining ½ tablespoon olive oil and season with salt and black pepper to taste. | ||
5 | Assemble | 1 |
Fold the dough edges over the pears and pinch the corners together to seal. | ||
6 | Bake | 25 |
Combine the egg yolk and 1 tablespoon milk in a small bowl and brush this egg wash onto the border of the dough. Sprinkle the border with 1 teaspoon anise seeds. Bake for 25 minutes on the middle rack of the oven. | ||
7 | Prepare rosemary butter sauce | 5 |
Meanwhile, melt 4 tablespoons butter over medium heat in a small saucepan. Strip the leaves from a rosemary sprig and add them to the saucepan. Reduce the heat to medium-low and cook until the butter is lightly browned and the rosemary is crisp. Remove and reserve the rosemary. | ||
8 | Add honey | 1 |
Remove the saucepan from the heat and whisk in ¼ cup honey. | ||
9 | Drizzle tart with rosemary butter sauce | 10 |
Remove the tart from the oven and drizzle 2 tablespoons of the rosemary butter sauce over the top. Return the tart to the oven and bake for another 10 minutes, or until golden and caramelized. | ||
10 | Stir walnuts into rosemary butter sauce | 1 |
Stir ⅓ cup walnuts into the remaining honey rosemary butter sauce. | ||
11 | Cool | |
Once baked, transfer the tart to a cutting board and let cool for a few minutes. | ||
12 | Serve | |
Slice the tart into 8 pieces and top each piece with a slice of prosciutto. Spoon the walnuts over the top and garnish with the fried rosemary leaves. Serve immediately and enjoy! | ||
Recipe Reviews
Gorgeous summer appetizers! Thanks for sharing recipe!
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