Tomato, Prosciutto, and Ricotta Tart

  • BellaCucina Posted: 08/12/13
    Worthy of a Special Occasion

    I made this last night with delicious heirloom tomatoes from our garden. Do not waste your tomatoes. I followed the recipe exactly. The puff pastry edges got very dark because of the amount of time to get the center cooked. There was no flavor. It definitely needed more basil and chives. The ricotta was also very bland. We were looking forward to it, but it just wasn't good.


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