Mini Tomato Proscuitto Tarts
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
- 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.
