Zucchini, Scamorza and Prosciutto Cotto Tarte is an incredibly easy and delicious recipe that you can literally serve any meal of the day. It is also a great dish for springtime brunches and even Mother’s day. The other night I had it for dinner with a salad. It was so good!!
Zucchini, Scamorza and Prosciutto Cotto Tarte
(Serves 6)
½ Cup of Sundried Tomatoes- Use the ones packed in oil- Chopped fine
6 oz Fresh Zucchini (About 1 Large) – Sliced into thin rounds
6 oz. Scamorza Cheese- Sliced – if you can’t find scamorza use mozzarella
6 oz. Sliced Prosciutto Cotto- Chopped
½ tsp. Salt
¼ tsp. Pepper
1 tbsp. Olive Oil
2 tbsp. Grated Pecorino Romano
1 Puff Pastry Sheet
1 Egg Beaten
11 x 7 Rectangle Tarte Pan with removable bottom
Preheat the oven to 400 degrees.
On a lightly floured surface, roll out the puff pastry to about 13 x 10. Lay it over your tart pan and gently push the dough into the pan around the perimeter of the pan. There will be excess dough around the perimeter of the pan after you do this. That will be the crust. Using a fork gently poke the bottom of the crust all over. Next, spread the chopped sundried tomatoes over the whole bottom of the pastry. Evenly distribute the chopped prosciutto cotto over the sundried tomato layer. Place the zucchini circles in rows over the entire top of the tarte. Drizzle the olive oil evenly over the zucchini and sprinkle with salt and pepper. Spread the sliced scamorza over the top and sprinkle with Pecorino Romano.
Next (for the crust) take the excess puff pastry and fold it in along the perimeter of the tart. Brush the puff pastry with the beaten egg and bake for about 30 minutes and serve.