Just In Time For Tomato Season – Mini Tomato Prosciutto Tarts

Just in time for summer tomato season – Mini Tomato Prosciutto Tarts made with lots of fresh herbs topped with zesty pepper sauce.

Mini Tomato Proscuitto Tarts

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Appetizer
Servings 12 mini tarts

Equipment

  • 1 mini tart pan (to make 12 mini tarts)
  • 1 2 1/8" round cookie cutter

Ingredients
  

  • vegetable oil spray
  • 1 14.1 ounce Pillsbury refrigerated pie crust wrap any leftover pie crust and refrigerate for another use.
  • 4 slices prosciutto
  • handful assorted fresh herbs – parsley, basil, chives and oregano, chopped very fine
  • 12 cherry tomatoes, sliced into 3 or 4 slices each cherry tomato
  • 1/2 cup finely grated Gruyere cheese
  • 1 1/2 teaspoons Clarke and Hopkins Chesapeake Bay Pepper Sauce
  • 1/4 cup finely grated Parmesan Cheese

Instructions
 

  • Preheat oven to 425 degrees Fahrenheit.
  • Spray mini tart pan with vegetable spray. Wipe out any excess vegetable spray with a paper towel.
  • Place pie crust on a lightly floured board. Cut 12 (2 1/8") rounds out of pie crust. Place rounds in each of the 12 tart sections in the mini tart pan.
  • Bake pie crust rounds for 5 minutes in preheated 425 degree Fahrenheit oven.
  • Remove pie crust rounds from oven.
  • Cut 2 1/8 rounds out of prosciutto with cookie cutter. Place one round of prosciutto on each pie crust round. (Cut proscuitto with a sharp knife around the cookie cutter if the prosciutto does not cut easily with cookie cutter.)
  • Top prosciutto with finely chopped herbs, pressing down into prosciutto.
  • Top the herbs with 2 or 3 slices of cherry tomato. Top cherry tomato slices with finely grated Gruyere cheese, pressing down lightly.
  • Place 1/8 teaspoon of the pepper sauce on each mini tart and sprinkle with a little Parmesan cheese.
  • Bake mini tarts in 425 degree Fahrenheit oven for 5 minutes or until the tarts begin to brown on top.

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