Happy 2014, friends! How was your New Year’s Eve? I hope you all had a wonderful holiday season with your loved ones.
I traveled home for Christmas and spent a lovely holiday with my family. I don’t know if it’s a symptom of getting older, but for me this Christmas, getting to spend it with some of my favorite people was the best gift that I received!
It also didn’t hurt that I got to spend some quality time with these little furballs:
My sister brought home her black Lab, Beau, and English Cream Golden puppy named Shelby. I just couldn’t get enough of them!
Aren’t they just precious?!
Having those two pups around made it a bit more bearable leaving my own little furball at home, but I was sure glad to get back to Dallas on Sunday and see my little fluffy pup!
Now I don’t know about you, but when I go home (and ESPECIALLY over the holidays), I tend to indulge a bit more than usual. Ok, fine, a LOT more than usual. The 80-20 diet? Out the window! Bring on mom’s cooking! And yes, I will have seconds please, thank you! 🙂
Upon returning to Dallas, though, I wanted to ease back into the swing of things and make something fresh and colorful that I knew would make me feel good. So we whipped up one of my favorite meals that ticks both boxes AND it’s super easy! Win!
Check out that bad boy. From corner to corner, this puff pastry tart is packed with flavor. The crust is buttery and flaky, and the prosciutto tops it off with some saltiness that can’t be beat.
On top of all that, making your own pesto means you can put as much garlic in it as you like (I like quite a bit…), which gives this pizza-look-alike an extra punch with every bite. That being said, we won’t judge if you choose to use store-bought pesto instead. 😉
To make this beautiful flaky tart, you’ll need a silicone baking mat, a food processor, and a rolling pin. If you don’t have all of these tools though, you can use a few alternatives: a baking sheet lined with parchment paper, a blender, and a wine bottle.
Start by letting your puff pastry sheet defrost for about 30-40 minutes, until it’s soft and ready to roll (pun intended). While you’re waiting for the puff pastry to defrost, start chopping your ingredients and making your pesto. Go ahead and preheat your oven to 400 F as well.
Next, take your rolling pin and thin your puff pastry by rolling it out – this will not only make the crust a bit thinner, but it will also mean more room for goodies on top!
Use a fork to poke some holes in the puff pastry so you don’t wind up with big bubbles in the middle, then spread your freshly-made pesto on the puff pastry, leaving about an inch of room on all four edges.
Top with freshly sliced tomato…
And if you have a few extra basil leaves, you can add a bit more of that gorgeous green color. 🙂
Sprinkle a few slices of prosciutto around the tomatoes.
Ahh I just love how the bright colors play off each other!
Then comes my favorite part…
Sprinkle a generous amount on top and you’re ready to throw that goodness in the oven.
Cook for about 10-12 minutes or until your puff pastry is golden brown. Start checking on it at minute 7, though. In my oven it only takes 10 minutes, but every oven is different, and the last thing you want is a burnt crust!
Serve with a fresh salad* if you’re feeling like you need a bit more veg to balance out the cheese, and DIG IN!
Prosciutto Pest Puff Tart
Adapted from Pepperidge Farm
- 1 sheet of Puff Pastry, thawed
- 1/2 cup homemade pesto (or store-bought)
- 2 medium tomatoes, sliced
- 4 slices of prosciutto
- 1/2 to 1 cup shredded Parmesan cheese
- All-purpose flour
- Handful of fresh basil leaves
Preheat oven to 400 F. Sprinkle flour on counter, unfold pastry, then using rolling pin, thin your dough into about a 12×13 rectangle. Use a fork to puncture the puff pastry, then place on to baking mat (or baking sheet with parchment paper).
Spread pesto sauce on puff pastry while leaving a 1-inch border on all sides. Top with tomato slices, proscuitto, and extra basil leaves. Fold all four edges to straighten and create a crust. Sprinkle generously with parmesan cheese.
Bake for 10-12 minutes until pastry is golden-brown.
Tools you’ll need: a silicone baking mat, a food processor, and a rolling pin. Alternatives: a baking sheet lined with parchment paper, a blender, and a wine bottle
*The recipe for side salad is also worth mentioning – I’m actually currently obsessed with it (thanks, Pinterest!). You can find the recipe here, and I’d recommend using shallots instead of onions for the dressing. It can’t hurt to brown them in a small pad of butter, either. If anyone asks though, I don’t do that. Ever. 😉
Oh, and as a belated Festivus gift, I give you a puppy in a bowl!