{"id":1213,"date":"2014-12-16T05:39:27","date_gmt":"2014-12-16T12:39:27","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1213"},"modified":"2016-03-08T13:54:38","modified_gmt":"2016-03-08T20:54:38","slug":"tomato-prosciutto-and-ricotta-tart-2","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/tomato-prosciutto-and-ricotta-tart-2.html","title":{"rendered":"Tomato, Prosciutto, and Ricotta Tart"},"content":{"rendered":"<p><em>This is really pretty to serve as a first course instead of soup or salad.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 pkg frozen puff pastry, thawed (two sheets)<\/li>\n<li>6 oz thinly sliced prosciutto<\/li>\n<li>1 1\/3 c ricotta cheese<\/li>\n<li>\u00bd tsp kosher salt, divided (\u00bc tsp + \u00bc tsp)<\/li>\n<li>1 \u00be lb ripe tomatoes, peeled and chopped (multi colored if possible)<\/li>\n<li>4 tsp olive oil<\/li>\n<li>1 Tab chives, thinly sliced on a diagonal<\/li>\n<li>2 Tab fresh basil, chopped<\/li>\n<li>\u00bd tsp lemon zest<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 400\u00b0.<\/li>\n<li>Roll each sheet of pastry slightly to smooth creases.<\/li>\n<li>Place both sheets on baking sheets lined with parchment paper.<\/li>\n<li>Cover pastry with another piece of parchment paper and a metal cooling rack turned upside down.<\/li>\n<li>Bake until pastry is golden (but not completely cooked), about 15 minutes.<\/li>\n<li>Remove cooling rack and top sheet of parchment.<\/li>\n<li>Arrange prosciutto on pastry to cover.<\/li>\n<li>Return to oven and bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes. Prosciutto will shrink.<\/li>\n<li>Remove prosciutto and chop into small pieces.<\/li>\n<li>Gently press down any large air bubbles.<\/li>\n<li>Cool at least 10 minutes.<\/li>\n<li>Combine ricotta, pepper, lemon zest, and \u00bc tsp salt in a bowl.<\/li>\n<li>Dollop small spoon fulls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit. (It shouldn&#8217;t cover completely.)<\/li>\n<li>Sprinkle with prosciutto.<\/li>\n<li>Drain tomatoes and sprinkle over ricotta and prosciutto.<\/li>\n<li>Sprinkle with remaining salt.<\/li>\n<li>Drizzle with olive oil and sprinkle with chives and basil.<\/li>\n<li>Cut each piece into 6 pieces.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 12<\/p>\n<p><strong>Source:<\/strong> Sunset Magazine, August 2013<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>This is really pretty to serve as a first course instead of soup or salad. Ingredients: 1 pkg frozen puff pastry, thawed (two sheets) 6 oz thinly sliced prosciutto 1 1\/3 c ricotta cheese \u00bd tsp kosher salt, divided (\u00bc tsp + \u00bc tsp) 1 \u00be lb ripe tomatoes, peeled and chopped (multi colored if &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/tomato-prosciutto-and-ricotta-tart-2.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tomato, Prosciutto, and Ricotta Tart&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20,27],"tags":[67],"class_list":["post-1213","post","type-post","status-publish","format-standard","hentry","category-appetizers","category-entree-pork","tag-vpwl-oct-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"predecessor-version":[{"id":2277,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1213\/revisions\/2277"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}