Total Time
1 Hour
Yield
Serves 8 as a first course
Photo: Annabelle Breakey; Styling: Nissa Quanstrom

How to Make It

Step 1

Preheat oven to 400°. (If pastry is in 2 sheets, cut 1 sheet in thirds along fold lines. On a lightly floured board, overlap pieces slightly with second sheet--1 piece at a short side and 2 pieces end to end along a long side. Trim to fit, then press to join.) Roll pastry on floured board into a 12- by 16-in. rectangle. Lift pastry to a large baking sheet lined with parchment paper.

Step 2

Cover pastry with another piece of parchment and a metal cooling rack turned upside down. Bake until pastry is golden all over, about 15 minutes.

Step 3

Remove cooling rack and top sheet of parchment. Arrange prosciutto on pastry to cover. Bake until pastry is golden brown with no raw-looking spots in center, about 15 minutes; prosciutto will shrink. Gently press down any large air bubbles. Slide pastry on parchment to a rack and cool at least 10 minutes.

Step 4

Combine ricotta, pepper, lemon zest, and 1/4 tsp. salt in a bowl. Dollop small spoonfuls of ricotta evenly over pastry, leaving border clear, then smear ricotta a bit (it shouldn't cover completely).

Step 5

Arrange tomatoes over ricotta. Sprinkle with remaining 1/4 tsp. salt. Drizzle with oil and sprinkle with chives and basil. Cut into pieces.

Step 6

Make ahead: Through step 3, up to 2 hours.

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