Summer Vegetable Tart with Prosciutto – a vibrant and light summer dinner. Stored-bought puff pastry might be one of the culinary world’s best time-savers. I occasionally make it from scratch, but the store-bought versions are so good I nearly always have some in my freezer on standby.
My favorite uses:
- A simple pie topping (particularly good if you want to make a casserole in the crockpot – just cut the pastry into squares, brush with egg wash and place straight in the oven. Serve a puff square with each serving of casserole!).
- Sausage rolls! Coming from the UK this is one of my favorite picnic treats!
- A quick dessert – such as these cherry cheesecake pastries
- This summer vegetable tart (of course!)
The tart is covered with a layer of cream cheese mixed with lemon and parmesan before baking in the oven. This gives the pastry a lovely creaminess that works so well with the fresh green vegetables and salty prosciutto.
The brocolli and peas are very briefly pan-fried with garlic and olive oil. A couple of minutes is enough – you want them to be bright and crunchy.
Everything else is layered on top of the baked pastry. Serve the tart with some thick balsamic glaze to drizzle on top. If you want to make your own, simply boil 1/4 cup of balsamic vinegar with three tbsp soft brown sugar for 5 minutes, then allow to cool before serving.
Here’s what you’ll need:
- 3/4 cup cream cheese
- 1/2 cup shredded parmesan
- 1 tbsp lemon juice
- Zest of one lemon
- pinch of salt and pepper
- 1 x 11oz roll puff pastry, defrosted
- 1 egg, lightly beaten
- 1 tbsp olive oil
- 1 glove garlic, peeled and minced
- 3/4 cup fresh or frozen peas
- 1 cup small brocolli florets
- 1 packed cup pea shoots
- 2 radishes, sliced
- 2 scallions, chopped
- 1/4 cup crumbled feta cheese
- 6 slices prosciutto
- 5-6 basil leaves
- 1 few sprigs of fresh thyme, leaves removed and stalks discarded
- 2-3 tbsp balsamic glaze/syrup to serve
1. Preheat the oven to 400f. Mix together the cream cheese, parmesan, lemon juice, zest, salt and pepper in a small bowl. Put to one side.
2. Unroll the pastry and place on a baking tray lined with parchment paper or a silicon baking mat. Score a line all the way around the edge of the pastry – approx 1 inch from the edge. Prick the centre of the square several times with a fork. Spoon the cream cheese mixture in the square (try not to go over the scored line). Brush the edge of the pastry with egg wash. Place in the oven for 15-20 minutes until the pastry is golden. If you notice that the pastry is puffing up too much in the middle whilst in the oven, you can open the oven door and prick the pastry with a knife to release the steam.
3. Whilst the pastry is baking, heat the oil in a small skillet. Add the garlic, peas, broccoli and a pinch of salt and pepper, cook on a medium heat for 3 minutes, stirring once or twice until tender. Turn off the heat.
4. Take the pastry out of the oven and carefully place on a serving plate or tray. Top with the broccoli and peas, then scatter on the pea shoots, radish slices, scallions and feta. Tear the prosciutto and arrange on top along with the basil and thyme leaves.
4. Serve with the balsamic glaze.