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