Ricotta Tart with Apples and Prosciutto

This flaky ricotta tart with apples and prosciutto is herby and delicious. It is a fun appetizer or serve it alongside a salad for a fresh and delicious lunch.

This savory, cheesy tart has a lovely balance of flavors and textures. There’s the crisp flaky phyllo crust, the creamy cheesy ricotta filling, and the sweet and savory apples and prosciutto.

You can cut it into small squares for a fun appetizer or serve a larger portion with a salad for a perfect fall lunch.

How has appleweek been treating you so far? I have been loving it! My to make list is bursting at the seams.

I’m going to need a new notebook to keep track of it all.  At least the appleweek pinterest board will help me keep it all together!

Now I don’t want you to fall over from shock, but this is my second savory recipe this week.

I know, right?!

The skillet chicken thighs with apples I shared Monday is going to be a staple at our house for a while. We all enjoyed it so much.

As you can see from the pictures, we’ve already made this one multiple times as well. Once with prosciutto rosettes and once with it layered between the apples.  It is also delicious.

Last year wasn’t all sweet either, you may remember.  I did do a savory apple bacon pizza and a fall dinner salad. So I have proven not alllll my apple recipes need frosting. 😉

Don’t worry though, there will be plenty of frosting this week too. There are two cakes, a sweet quick bread an another fun dessert in the mix this year. Some have already been posted

So tell your sweet tooth it needs to have a slice of ricotta tart and a chicken thigh with apples before you can have dessert!

Anyway, today it’s all about this tart.  I had the basic idea of what I wanted rolling around in my head.

I just love how phyllo dough makes such distinctive flaky layers. It was the perfect base for the chanterelle tart I made a couple of years ago, and it is also wonderful for this tart.

So I broke out the phyllo and the pastry brush and went to work! On top of the base, I spread a layer of ricotta and Parmesan seasoned with thyme, fresh cracked pepper and some sea salt.

A layer of thin sliced apples and prosciutto topped that. The secret to nice thin slices of apples is using a good (and sharp!) knife.

When it comes to the prosciutto, I tried it two different ways. Once I made fun rosettes with some of the meat. I chopped the rest and sprinkled it under the apples.

While I love the rosettes, it made cutting and evenly distributing the flavor more of a challenge. The next go I layered the prosciutto between the apples.

That gave a more even flavor experience but it wasn’t as much fun to look at. Really, you can’t loose either way so do whichever calls to you.

The apples looked a bit dried out on my first attempt, though they tasted lovely. So tje second try, I brushed the tops with a bit of the oil left in the brush from the crust then sprinkled it with a bit more sea salt. Yum!

Now it’s time to add the ingredients to your grocery list so you can make your own!

5 from 9 ratings

Ricotta Tart with Apples and Prosciutto

Author: Carlee

Servings: 12 Servings

A savory tart with flaky phyllo crust, savory ricotta filling and a healthy dose of apples and prosciutto. It’s a perfect fall appetizer or serve it for lunch with a salad.

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Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Equipment

• Pre-Cut Baking Parchment Paper
• Nordic Ware Half Sheet Pans and Cover

Ingredients 

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• ▢ 10 sheets phyllo dough
• ▢ 3 Tablespoons olive oil or melted butter
• ▢ ½ cup ricotta cheese
• ▢ ¼ cup grated Parmesan cheese
• ▢ ¼ teaspoon dried thyme
• ▢ ¼ teaspoon dried rosemary
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon black pepper
• ▢ 1 apple thinly sliced
• ▢ 4 slices prosciutto

Instructions 

• Preheat the oven to 400° F and line a baking sheet with parchment paper
• Place a sheet of phyllo dough on the prepared baking sheet and brush with oil or butter. Top with another sheet and brush with oil. Continue until all 10 sheets have been added.
  10 sheets phyllo dough, 3 Tablespoons olive oil or melted butter
• Fold over the outer ¼″ or so of dough to form a bit of a lit around the tart.
• Mix together the ricotta, Parmesan, thyme, rosemary, salt and pepper. Gently spread over the middle of the tart, avoiding the rolled edges.
  ½ cup ricotta cheese, ¼ cup grated Parmesan cheese, ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary, ⅛ teaspoon salt, ⅛ teaspoon black pepper
• Arrange apple and proscuitto over the ricotta filling. Brush with a bit of oil or butter and sprinkle with a pinch of salt.
  1 apple, 4 slices prosciutto
• Bake for 25-30 minutes or until phyllo is golden and crisp.

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Nutrition Information

Serving: 1Serving | Calories: 168kcal | Carbohydrates: 15g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 446mg | Fiber: 1g | Sugar: 2g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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