This elegant, but comfort food-worthy bean and ricotta tart is perfect as a side dish to soup, salad, or as a snack with drinks at Girl's Night! The buttery puff pastry crust is filled with seasoned ricotta and three bean salad. Add some crisped prosciutto and you're done!
½packagepuff pastry (17.3 oz package)thawed in fridge
Filling & Topping
4slicesprosciutto
1can (14.5 oz) READ® 3 Bean Salad
1cuppart-skim ricotta
½teaspoon Italian seasoning
¼teaspoongarlic powder
¼teaspoonkosher salt
Fresh basilfor garnish
Parmesan cheese
Instructions
For Tart Crust
Heat oven to 400ºF. Beat egg with 1 tablespoon of water and set aside.
Unfold one pastry sheet from the package onto a lightly floured work surface, and using a rolling pin, gently roll it to a 10½-by-10½-inch square. Cut the square into 6 rectangles (about 5-by-3-inches each). Transfer rectangles to a parchment-lined baking sheet.
Use the tip of a sharp knife to cut around the edge of each rectangle making a ¼-inch border (NOT CUTTING ALL THE WAY THROUGH THE CRUST). Use a fork to prick through the crust in the center of that border.
Brush each crust border with egg wash and bake in oven until crusts are puffed and golden brown, 10 to 12 minutes. Remove from oven and quickly use the back of a fork or spoon to press down the center of the pastry inside the border. Let cool.
For the Filling and Topping
While the oven is hot, at 400ºF, bake prosciutto. Lay slices on a parchment-lined baking sheet and bake until darkened and crisp, 10 minutes. Let cool; it will get more crisp as it cools.
Drain READ® 3 Bean Salad and set aside. In a bowl, mix together the ricotta, Italian seasoning, garlic powder and salt.
When tart shells are cool, divide ricotta mixture between centers, gently spreading to the edge of the crust border. Divide the 3 bean salad between tarts, topping ricotta with beans.
Break up prosciutto and garnish the tarts with the shards, fresh basil leaves and shaved Parmesan to serve.
Notes
MAKE AHEAD:Completely bake and cool the tart shells and crispy prosciutto. Store each, wrapped separately, at room temperature for up to a day. You can also make the ricotta mixture and store it covered in the fridge for a day. MAKE A FULL TART: For a family-style savory tart, roll the puff pastry to an 11-by-14-inch rectangle and transfer to a sheet of parchment. Using a sharp knife, cut ½-inch strips from each side. Brush edges of pastry rectangle with egg wash. Trip strips to fit perfectly on top of the pastry rectangle and place strips on the edge of tart. Slice tart with parchment onto a baking sheet then prick inside the border several times with a fork. Brush border with egg wash. Bake 13 to 14 minutes until golden brown. Let cool before filling. Fill with all the ricotta mixture, top with Three Bean Salad and crispy prosciutto shards. Garnish with basil to serve.