Tomato, prosciutto and mozzarella tart

This simple tomato and prosciutto tart is taken to the next level with a zesty olive-based green sauce.

  • 35 mins cooking including prep
  • Serves 4
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Tomato, prosciutto and mozzarella tart


  • 375 g Careme puff pastry, thawed following pack directions
  • 100 g thinly sliced prosciutto
  • 250 g tomato medley, halved or quartered
  • 125 g buffalo mozzarella, torn into pieces
Green sauce
  • 1 tablesppon finely chopped green olives
  • 1 teaspoon finely grated lemon rind
  • 15 basil leaves, shredded finely
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons extra virgin olive oil


  • 1
    Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with baking paper.
  • 2
    Place the puff pastry on the tray; prick all over with a fork. Lay prosciutto over the pastry to cover the surface then top with a second piece of baking paper and another tray. Bake on lower shelf for 20 minutes or until golden brown. Remove top tray and baking paper; bake for a further 5 minutes or until prosciutto is crisp.
  • 3
    Transfer the tart to a serving plate. Top with the tomatoes; season with sea salt flakes and freshly ground black pepper. Drizzle with Green Sauce and scatter with the mozzarella.
Green sauce
  • 4
    Meanwhile, combine all the ingredients in a small bowl; season to taste.


Not suitable to freeze or microwave.

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