The cream and prosciutto savory tart was born almost by chance. Although I very often prepare the Basic savory tart base without yeast, easy and quick, I often buy ready-made discs of puff pastry or shortcrust pastry to improvise something to bring to the table at the last minute. Today, in fact, I wanted to make something quick but at the same time tasty. That’s how this savory tart was born, with what I had in the fridge. The result was really excellent and much appreciated. Because the savory tart with prosciutto and cream is perfect as a main dish, not just as an appetizer.
If you, like me, love savory tarts, here are some other delicious ideas.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 30 Minutes
- Portions: 1 piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 package shortcrust pastry (pasta brisèe)
- 2 eggs
- 3/4 cup cooking cream (about 200 ml)
- 1 pinch salt
- 1 pinch pepper
- 3.5 oz grated cheese (about 100 g — roughly 1 cup)
- 3.5 oz mozzarella (about 100 g — roughly 1 cup shredded)
- 7 oz diced prosciutto crudo (about 200 g)
Tools
- Bowl glass
- Bakeware
- Ladle
Steps
Beat the 2 eggs with salt, pepper and the grated cheese. Then add all the other ingredients and mix until everything is homogeneous and creamy.
Spread the shortcrust pastry disc on the pan and place the egg-and-cream mixture on top.
Bake at 392°F (200°C) for about 30 minutes.
