These simple tarts are ready in 25 minutes and combine delicious, salt prosciutto with a light fluffy ricotta filling. Perfect for lunch, brunch or dinner!
The Creator Of This Recipe Is Rachel
Servings 8 mini tarts
Ingredients
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8 slices prosciutto about 120 grams
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olive oil spray
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3 cherry tomatoes
Ricotta Filling
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375 grams smooth ricotta
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2 eggs
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1 teaspoon salt
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3/4 teaspoon pepper
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1/3 cup grated parmesan
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1 tablespoon dried parsley
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1 teaspoon garlic powder
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rind of half a lemon, finely grated
Instructions
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Preheat the oven to 180 degrees C.
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Spray a muffin tin with olive spray and line 8 cups with the prosciutto slices. Use your hands to squish together any tears to create the cups.
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In a small bowl, whisk together the ricotta filling ingredients together until smooth. Spoon the mixture into each of the prosciutto cups, about 2 tablespoons per cup.
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Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)
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Bake for 20 – 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.
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Server with a fresh green salad.
Nutrition Facts
Amount Per Serving
Calories 70 Calories from Fat 45; % Daily Value*, Total Fat 5g 8%; Saturated Fat 2g 10%; Cholesterol 49mg 16%;Sodium 425mg 18%; Potassium 61mg 2%; Total Carbohydrates 1g 0%; Protein 4g 8%
