Cook your choice of vegetablesyou will need ¾ lb of raw veggies to fill 8 mini tarts. For asparagus, sliced onions, cauliflower, broccoli rabe, zucchini or eggplant: Toss with olive oil, kosher salt and pepper, then roast at 375°F until just tender. For mushrooms, mustard greens, peas or scallions: Saute in olive oil until just wilted or tender.
Instructions
Heat oven to 375°F. Roll tart dough to about 3/16 inch thick and cut into pieces to fill 8 4-inch-diameter tart pans or rings. Place pans on a baking sheet and blind bake until crusts are golden brown. Set aside.
Prepare Spring Vegetables and set aside. Sauté the prosciutto slices until just crisped; set aside.
In a mixing bowl whisk together the ricotta, Parmesan, cream, garlic, eggs, salt and pepper until smooth. Divide between baked tart shells, filling each with about ¼ cup of the mixture. Top tarts with vegetables and prosciutto, return to oven and bake until filling is set, 25 to 30 min. Cool slightly, then remove tart rings and use a spatula to slide tarts from pan bases. Serve with herbs and extra Parmesan.
Notes
The delicious savory fillings make these gorgeous tarts stars of you brunch, lunch or dinner table. The ricotta mixed into the egg custard makes the filling light and airy but rich in flavor.Use my basic tart crust recipe!