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A close-up of a slice of puff pastry pizza topped with melted cheese, roasted tomatoes, herbs, and basil on a light-colored plate.

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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