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Brie, Peppers and Prosciutto Tart

Brie, Peppers and Prosciutto Tart Ronit PensoThis easy to assemble tart has layers of flavors and colors: buttery and crispy puff pastry, topped with delicately salted prosciutto, roasted peppers and onions, creamy Brie cheese and crunchy pistachios.

All these layers and textures add up to one tasty dish, which only requires a green salad to become a perfect and elegant lunch or dinner.

Cut into smaller squares, the tart can become an easy and tasty appetizer, or served as finger-food in a buffet dinner.

Makes: 6
Prep time: 30 minutes
Baking time: the vegetables: 15 minutes; the tart: 35 minutes
Ingredients:
½ large white onion, sliced thick
1 large red pepper, deseeded and sliced thick
1 large yellow pepper, deseeded and sliced thick
Salt and freshly ground black pepper to taste
2 Tbs olive oil
14 oz (395 grams) butter puff pastry rolled sheet
4 oz (115 grams) thinly sliced prosciutto
7 oz (200 grams) semi-ripened Brie, sliced medium
1/3 cup raw pistachios, roughly chopped

1. Preheat the oven to 420F (215C). Line a sheet pan with baking paper. Mix the sliced onion and peppers in a bowl and season with salt, black pepper and olive oil. Place in one layer in the pan and roast for 15 minutes, until the peppers and onions are soft. Take out of the oven and let cool to room temperature. Keep the oven on.
Brie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit Penso Brie, Peppers and Prosciutto Tart Ronit Penso
2. Line an 18”x11” (46cm x 28cm) baking pan with baking paper and place the rolled dough in it, pressing the edges of the dough to the sides of the pan, to create a rim. Prick the dough all over with a fork.
3. Layer the prosciutto on top and add the roasted onions and pepper over it. Finish with the Brie and pistachios.
Brie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit Penso
4. Place the pan in the lower third part of the oven (so that the bottom will bake better). Bake for 35 minutes, or until the dough is golden-brown and the cheese is bubbly. Using the baking paper, slide the tart over to a cutting board. Cut into 6 portions with a large cutting knife and serve.
Brie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit PensoBrie, Peppers and Prosciutto Tart Ronit Penso

28 thoughts on “Brie, Peppers and Prosciutto Tart

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