Tomato and Prosciutto Tart

with Basil
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Tomato and Prosciutto Tart
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Healthy, because

Even smarter

Tomatoes are full of lycopene, an antioxidant that can protect against sunburns and cancer, and can improve heart health. In addition, this recipe has carbohydrates, which provide energy and satiation. 

You can use heirloom tomatoes instead of cherry tomatoes for a unique presentation and a bit of a different flavor. 

Ingredients

for
4
Ingredients
9 ounces Puff pastry
4 tablespoons tomato puree
12 cherry tomatoes (halved)
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 egg yolk (beaten)
12 black Olives (pitted)
8 slices Prosciutto (roughly torn)
salt
peppers
Basil
How healthy are the main ingredients?
tomatoolive oilOlivesaltBasil
Preparation

Kitchen utensils

1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Peeler, 1 Small bowl, 1 Fork, 1 Knife, 1 Tablespoon, 1 Small pot oder Wasserkocher, 1 Measuring cups

Preparation steps

1.

Heat the oven to 375F.

2.

Roll out the pastry to a rectangle about 14" long x 10" wide. Place on a heavy baking tray.

3.

Spread the tomato purée over the pastry, to within 1" of the edges. Arrange the tomatoes on top and drizzle with 1 tbsp oil and the vinegar. Brush the edges of the pastry with egg yolk and bake for 10 minutes.

4.
Scatter over the olives and prosciutto and bake for a further 10-15 minutes until the pastry is puffed up and cooked through. Remove from the oven and sprinkle with salt and pepper. Drizzle over the remaining oil and scatter over the basil.