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Herb & Cheese Tart

Herb & Cheese Tart

Ingredients

Dough
  • 1 package, 1/4 ounce active dry yeast
  • 1/2 cup warm water (110°F)
  • 1-1/2 cups flour, divided
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
Topping
  • 1 clove garlic, chopped finely
  • 1-1/2 tablespoons olive oil, divided
  • 3/4 cup ricotta cheese
  • 1/2 cup grated mozzarella cheese
  • 1/2 cup grated Italian Fontina cheese
  • 4 tablespoons freshly grated Parmesan cheese, divided
  • 2 ounces prosciutto, chopped finely
  • 1/2 tablespoon chopped fresh basil
  • or 1/4 teaspoon dried basil
  • 1/2 tablespoon chopped fresh oregano,
  • or 1/4 teaspoon dried oregano
  • 1/2 cup Blue Diamond® Blanched Slivered Almonds, toasted

Directions

Combine yeast and water; let stand until completely dissolved, about 10 minutes. Meanwhile, combine 1 cup flour, salt, and 2 tablespoons oil in a bowl. Add yeast and water; mix 2 to 3 minutes. Add remaining 1/2 cup of flour; turn out onto board and knead thoroughly into dough. Continue to knead dough 10 to 15 minutes or until dough is smooth and elastic. Lightly oil bowl and turn dough to coat with oil. Let rise in a warm place, covered, 1 hour or until doubled in volume. Punch dough down and spread into a 10-inch tart pan with removable ring, pressing edges up the sides a bit. Or form into 10-inch circle on a cookie sheet. Let rise 1 hour or until doubled in volume. Mix garlic with 1/2 tablespoon oil and brush dough with mixture. Spread ricotta cheese on dough. Sprinkle top with mozzarella, Fontina, 2 tablespoons Parmesan, prosciutto, basil, and oregano. Lightly press almonds into topping. Sprinkle with remaining 2 tablespoons Parmesan cheese. Drizzle top with remaining 1 tablespoon oil. Bake at 425°F for 20 to 25 minutes or until crust is golden.

Makes 4 to 6 servings.