Savory Tart w/ Prosciutto, Mozzarella, and Hot Honey

A crispy, golden puff pastry tart topped with prosciutto, mozzarella, sun-dried tomatoes, and fresh basil, finished with a spicy manuka honey drizzle.

Why You'll Love Savory Tart w/ Prosciutto, Mozzarella, and Hot Honey

The puff pastry bakes at 425°F for about 20 minutes until golden and bubbly, layered with prosciutto, mozzarella, sun-dried tomatoes, and basil. The hot honey is just manuka honey, red pepper flakes, and apple cider vinegar stirred together and drizzled on right before serving.

Tips and Tricks

• Keep your puff pastry cold: Work quickly and keep the dough chilled for the best flaky texture.
• Trim and dock the edges: Creates a beautiful raised border to hold your toppings.
• Adjust honey spice level: Tweak red pepper flakes to your preferred heat tolerance for the hot honey drizzle.

Variations

• Cheese swap: Use burrata or fontina instead of mozzarella for a creamier melt.
• Veggie add-ons: Add caramelized onions, roasted peppers, or olives for extra flavor.
• Protein options: Swap prosciutto for thinly sliced salami or smoked turkey.

Substitutions

• Manukora honey: Any high-quality honey works, though manuka brings unique flavor notes.
• Apple cider vinegar: Use white wine vinegar or lemon juice if unavailable.
• Sun dried tomatoes: Use tomato confit or fresh cherry tomatoes roasted briefly.

Best Served With

• Simple green salad with lemon vinaigrette
• Chilled glass of dry white wine or sparkling wine
• Marinated olives or pickled vegetables
• Light roasted potatoes or fingerling fries

How to Store Leftovers

• Store any leftover tart covered tightly in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven at 350°F until warmed through and crisp. Avoid microwaving to keep pastry flaky.

Common Questions

Savory Tart w/ Prosciutto, Mozzarella, and Hot Honey

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A crispy, golden puff pastry tart topped with prosciutto, mozzarella, sun-dried tomatoes, and fresh basil, finished with a spicy manuka honey drizzle.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Italian-American

Calories: 786

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 sheet Dufour puff pastry
• 2 oz prosciutto thinly sliced
• ¼ cup sun-dried tomatoes or tomato confit
• 1 handful fresh basil leaves
• 6 oz mozzarella cheese
• 1 egg white
• ¼ cup manuka honey
• 1 tablespoon red pepper flakes
• 1 teaspoon apple cider vinegar
• Drizzle olive oil
• Flaky salt to taste

Equipment

• Baking sheet or pizza stone
• Oven mitts
• Small bowl
• Pastry brush

Method

 

1. Preheat oven to 425°F. Remove puff pastry from fridge and trim to fit baking sheet or pizza stone.
2. Using a fork, prick around the edges of the puff pastry to create an indentation around the perimeter. Brush edges gently with egg whites.
3. Quickly layer cheese, prosciutto, sun-dried tomatoes, and basil in the center of the pastry. Drizzle with olive oil and sprinkle flaky salt.
4. Transfer to oven and bake until golden brown, about 20 minutes.
5. While baking, mix Manukora honey, red pepper flakes, and apple cider vinegar in a bowl to make the hot honey.
6. Remove tart from oven once golden and bubbly. Drizzle with hot honey and serve immediately.

Nutrition

Calories: 786kcalCarbohydrates: 9gProtein: 49gFat: 62gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 172mgSodium: 1623mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 3543IUVitamin C: 0.1mgCalcium: 891mgIron: 2mg

Notes

Storage: Best eaten warm the day it's baked while the pastry is still crisp. Leftovers keep in the fridge for a day; reheat in the oven, not the microwave, to bring back some of the crunch.

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