Prosciutto and cheese tart – a recipe that blends tradition with refinement, perfect for any occasion! This dish is ideal both as an appetizer at a party and as a savory snack with family. Whether you enjoy it warm, straight from the oven, or cold, as a delicacy on hot days, the prosciutto and cheese tart will surely delight your taste buds.
Preparation time: 30 minutes
Rising time: 40-50 minutes
Baking time: 30 minutes
Total: 1 hour and 30 minutes
Number of servings: 8
Necessary ingredients:
For the dough:
- 350 g flour
- 1 packet of dry yeast (7 g)
- 3 tablespoons of olive oil or sunflower oil
- 1/2 teaspoon of salt
- 200 ml warm milk
For the filling:
- 2 whole eggs
- 1 egg white
- 200 g cooked prosciutto (or ham)
- 200 g sour cream
- 150 g grated cheese
- salt, to taste
For brushing:
- 1 egg yolk
- 1 tablespoon of milk
Preparing the prosciutto and cheese tart:
1. Start by preparing the dough. In a large bowl, mix the flour with the dry yeast and salt. This mixture will ensure a fluffy and airy texture for the dough. Using dry yeast is an excellent choice as it has a longer shelf life and activates easily when in contact with warm milk.
2. Make a well in the center of the flour mixture, add the oil and warm milk. It is important that the milk is only warm, not hot, so as not to kill the yeast. Mix with a spatula or a wooden spoon until all ingredients are well combined.
3. Once the dough becomes homogeneous, transfer it to a floured work surface and start kneading. Knead the dough for about 5-10 minutes until it becomes elastic and easily pulls away from your hands. This is a crucial step as kneading helps develop the gluten, which will give the tart its desired structure.
4. Shape the dough into a ball and place it in a bowl greased with a little oil. Cover the bowl with a clean towel and let it rise in a warm place for 40-50 minutes, or until it doubles in size.
5. Meanwhile, prepare the filling. In a medium bowl, beat the eggs with a pinch of salt and the egg white. Add the sour cream and mix well. Cut the prosciutto into small cubes and grate the cheese. Incorporate these ingredients into the egg mixture, ensuring everything is well combined.
6. After the dough has risen, take 2/3 of it and roll it out on a floured work surface to obtain a sheet about 5 mm thick. Transfer the sheet to the tart pan (about 30 cm in diameter), making sure to cover the edges as well. Use a fork to prick the dough in several places to prevent air bubbles from forming during baking.
7. Spread the egg, prosciutto, and cheese filling evenly over the dough in the pan. The edges of the dough will fold over the filling for a rustic and appetizing look.
8. With the remaining dough, roll it out and cut it into thin strips. Place these strips over the filling, creating an attractive pattern. This is a useful trick as the strips of dough allow steam to escape, keeping the tart moist and delicious.
9. In a small bowl, mix the egg yolk with a tablespoon of milk and brush the strips of dough on top. This step will give the tart a golden color and a glossy appearance.
10. Preheat the oven to 180 degrees Celsius and bake the tart for 30 minutes or until it turns golden and crispy. The aroma that will spread throughout the house will delight your senses!
11. Once the tart is baked, let it cool slightly before cutting it. It can be served warm or cold, and I personally recommend pairing it with a fresh vegetable salad or a yogurt sauce for a pleasant contrast.
Tips and tricks:
- If you want to make the tart lighter, you can replace the sour cream with Greek yogurt, which will also reduce the calorie count.
- Experiment with different types of cheese. A mix of feta and mozzarella can add an interesting twist.
- If you prefer a vegetarian version, you can omit the prosciutto and add vegetables like spinach, zucchini, or bell peppers.
Nutritional benefits:
The prosciutto and cheese tart is a good source of protein due to the eggs and prosciutto, while the cheese provides essential calcium. The flour used for the dough contributes carbohydrates, providing the necessary energy for an active day. Of course, it is important to consume in moderation, considering the calories per serving.
Frequently asked questions:
1. Can I replace prosciutto with another type of meat?
Yes, you can use ham or even bacon for a more intense flavor.
2. How can I store the tart to prevent it from drying out?
Store the tart in an airtight container in the refrigerator. It will stay fresh for a few days.
3. Is the tart good for freezing?
Yes, the tart can be frozen before baking. Make sure to wrap it well in plastic wrap.
Now that you have all the necessary information, all that’s left is to get cooking! The prosciutto and cheese tart will not only impress your guests but will also become a staple recipe in your culinary arsenal. Enjoy every slice and cherish the moments spent with loved ones!
Preparation time: 30 minutes
Rising time: 40-50 minutes
Baking time: 30 minutes
Total: 1 hour and 30 minutes
Number of servings: 8
Necessary ingredients:
For the dough:
- 350 g flour
- 1 packet of dry yeast (7 g)
- 3 tablespoons of olive oil or sunflower oil
- 1/2 teaspoon of salt
- 200 ml warm milk
For the filling:
- 2 whole eggs
- 1 egg white
- 200 g cooked prosciutto (or ham)
- 200 g sour cream
- 150 g grated cheese
- salt, to taste
For brushing:
- 1 egg yolk
- 1 tablespoon of milk
Preparing the prosciutto and cheese tart:
1. Start by preparing the dough. In a large bowl, mix the flour with the dry yeast and salt. This mixture will ensure a fluffy and airy texture for the dough. Using dry yeast is an excellent choice as it has a longer shelf life and activates easily when in contact with warm milk.
2. Make a well in the center of the flour mixture, add the oil and warm milk. It is important that the milk is only warm, not hot, so as not to kill the yeast. Mix with a spatula or a wooden spoon until all ingredients are well combined.
3. Once the dough becomes homogeneous, transfer it to a floured work surface and start kneading. Knead the dough for about 5-10 minutes until it becomes elastic and easily pulls away from your hands. This is a crucial step as kneading helps develop the gluten, which will give the tart its desired structure.
4. Shape the dough into a ball and place it in a bowl greased with a little oil. Cover the bowl with a clean towel and let it rise in a warm place for 40-50 minutes, or until it doubles in size.
5. Meanwhile, prepare the filling. In a medium bowl, beat the eggs with a pinch of salt and the egg white. Add the sour cream and mix well. Cut the prosciutto into small cubes and grate the cheese. Incorporate these ingredients into the egg mixture, ensuring everything is well combined.
6. After the dough has risen, take 2/3 of it and roll it out on a floured work surface to obtain a sheet about 5 mm thick. Transfer the sheet to the tart pan (about 30 cm in diameter), making sure to cover the edges as well. Use a fork to prick the dough in several places to prevent air bubbles from forming during baking.
7. Spread the egg, prosciutto, and cheese filling evenly over the dough in the pan. The edges of the dough will fold over the filling for a rustic and appetizing look.
8. With the remaining dough, roll it out and cut it into thin strips. Place these strips over the filling, creating an attractive pattern. This is a useful trick as the strips of dough allow steam to escape, keeping the tart moist and delicious.
9. In a small bowl, mix the egg yolk with a tablespoon of milk and brush the strips of dough on top. This step will give the tart a golden color and a glossy appearance.
10. Preheat the oven to 180 degrees Celsius and bake the tart for 30 minutes or until it turns golden and crispy. The aroma that will spread throughout the house will delight your senses!
11. Once the tart is baked, let it cool slightly before cutting it. It can be served warm or cold, and I personally recommend pairing it with a fresh vegetable salad or a yogurt sauce for a pleasant contrast.
Tips and tricks:
- If you want to make the tart lighter, you can replace the sour cream with Greek yogurt, which will also reduce the calorie count.
- Experiment with different types of cheese. A mix of feta and mozzarella can add an interesting twist.
- If you prefer a vegetarian version, you can omit the prosciutto and add vegetables like spinach, zucchini, or bell peppers.
Nutritional benefits:
The prosciutto and cheese tart is a good source of protein due to the eggs and prosciutto, while the cheese provides essential calcium. The flour used for the dough contributes carbohydrates, providing the necessary energy for an active day. Of course, it is important to consume in moderation, considering the calories per serving.
Frequently asked questions:
1. Can I replace prosciutto with another type of meat?
Yes, you can use ham or even bacon for a more intense flavor.
2. How can I store the tart to prevent it from drying out?
Store the tart in an airtight container in the refrigerator. It will stay fresh for a few days.
3. Is the tart good for freezing?
Yes, the tart can be frozen before baking. Make sure to wrap it well in plastic wrap.
Now that you have all the necessary information, all that’s left is to get cooking! The prosciutto and cheese tart will not only impress your guests but will also become a staple recipe in your culinary arsenal. Enjoy every slice and cherish the moments spent with loved ones!
Ingredients
Dough: 350g flour, 1 packet of yeast, 3 tablespoons oil, salt, 200ml warm milk. Filling: 2 eggs, 1 egg white, 200g cooked ham, 200g sour cream, 150g cheese, salt. For brushing: 1 egg yolk, 1 tablespoon milk.