Ricotta Tart with Apples and Prosciutto

In honor of Apple Week, this ricotta tart with apples and prosciutto was a great way to start. The recipe focus is all about the tart because it makes such base with distinctive flaky layers. Prosciutto is an Italian dry-cured ham that is usually sliced thinly and served uncooked. To give the tart an appealing look, the prosciutto is rolled into roses and placed on the tart.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 8 servings
Difficulty: Medium


  • 10 sheets phyllo dough
  • 3 - 4 Tbsp olive oil or melted butter
  • 1/2 Cup ricotta cheese
  • ¼ Cup grated Parmesan cheese
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1 apple, thinly sliced
  • 4 slices prosciutto


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper
  2. Place a sheet of phyllo dough on the prepared baking sheet and brush with oil or butter. Top with another sheet and brush with oil. Continue until all 10 sheets have been added.
  3. Fold over the outer 1/4" or so of dough to form a bit of a lip around the tart.
  4. Mix together the ricotta, Parmesan, thyme, rosemary, salt and pepper. Gently spread over the middle of the tart, avoiding the rolled edges.
  5. Arrange thinly sliced apple and proscuitto over the ricotta filling. Brush with a bit of oil or butter and sprinkle with a pinch of salt.
  6. Bake for 25 - 30 minutes or until phyllo is golden and crisp.

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