Imagine a culinary masterpiece that combines the rustic charm of Italian cuisine with a modern, health-conscious twist. This Tomato Tart with Ricotta and Crispy Prosciutto isn't just another recipe—it's a flavor explosion that proves low-carb eating can be absolutely delicious. With golden, crispy prosciutto, burst-in-your-mouth cherry tomatoes, and creamy ricotta, this dish will transform your dinner table into a gourmet experience that looks like it came straight from a professional chef's kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 low carb pie crust
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 4 slices prosciutto
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- Prepare the low carb pie crust by placing it into a 9-inch tart pan, gently pressing it into the edges and trimming any excess. If using a pre-made crust, ensure it's at room temperature.
- Halve the cherry tomatoes and pat them dry with paper towels to remove excess moisture, which prevents the tart from becoming soggy.
- In a mixing bowl, combine ricotta cheese with dried oregano, salt, and black pepper. Mix thoroughly until well-incorporated.
- Spread the seasoned ricotta mixture evenly across the prepared pie crust, leaving a small border around the edges.
- Arrange the halved cherry tomatoes cut-side up over the ricotta layer, creating an attractive pattern.
- Tear the prosciutto slices into smaller pieces and scatter them over the tomatoes.
- Drizzle olive oil across the entire tart, ensuring even distribution.
- Place the tart in the preheated oven and bake for 20-25 minutes, or until the crust is golden and the tomatoes are slightly caramelized.
- Remove from the oven and let the tart cool for 10 minutes before slicing to allow the filling to set.
- Slice into 6 equal portions and serve warm or at room temperature.
Tips
- Moisture is the Enemy: Always pat your cherry tomatoes dry to prevent a soggy crust. Use paper towels to absorb excess liquid.
- Room Temperature Matters: Let your ingredients like ricotta and pie crust sit at room temperature for better mixing and more even baking.
- Prosciutto Placement: Tear prosciutto into uneven pieces for a rustic look and more varied texture in each bite.
- Olive Oil Hack: Drizzle olive oil just before baking to enhance flavor and help ingredients caramelize beautifully.
- Cooling is Crucial: Allow the tart to rest for 10 minutes after baking. This helps the filling set and makes slicing easier.
- Serve Versatility: This tart is delicious warm or at room temperature, making it perfect for entertaining or quick meals.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 15g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 40mg
