Challenging Arts & Crafts

Basil Ricotta Tart with Nectarines & Prosciutto

I´ve  been looking for a new recipe for salted Tart I wanted to bake and  came across this recipe.. It really tastes scrumptious that I made this so often. We love having this for dinner...

Adding the durum wheat makes the pastry so crispy that you would only want to eat the crust alone... try this salty sweet tart, you´ll surely like to make this more often. 

Basil Ricotta Tart


For the Dough: 
75 wheat flour 
25 g durum wheat flour 
½ tsp salt 
45 g butter 
3-4 tablespoons milk 

For the Filling: 
2 Nectarines 
1 tablespoon brown sugar 
250 g ricotta 
Salt, Pepper, Nutmeg 

8-10 Prosciutto slices
Basil leaves, red pepper 
olive oil 


Preheat the oven at 200°C..

1. Place  the wholewheat flour, durum semolina wheat, salt and butter into the kitchen mixer.  Carefully add the milk-water mix by and by until the dough holds together. Flatten the dough, wrap it in a trasparent clinging plastic and let cool in the fridge for at least 30 minutes.

2. Meanwhile, wash the nectarines, dry with paper towel, stone, and cut into quarters.  Place the nectarines on a baking sheet and sprinkle with sugar. Bake for about 6-8 minutes until the sugar begins to caramelize so that the nectarine gets a bit of golden color. 

3. Roll out the dough and use it to line a square baking pan of about 20x20 cm.  You may also use a pie form if you prefer to use it.

Prick the dough several times with a fork, cover it with baking paper and add dried beans to bake blind the pastry. Let the pastry cool completely ready to use for filling.

5. Mix the ricotta with the finely chopped fresh basil and nutmeg. Season with salt & pepper according to your taste. Fill the cooled tart crust with the seasoned ricotta then arrange the nectarines by pressing slightly on top of the ricotta alternately with the prosciutto slices (see above photo). Garnish the tart with fresh basil leaves,  crushed red pepper and sprinkle with a bit olive oil... 

Note : The Original german recipe is from the book: Myriam's Kuchen, Tartes & Co by Myriam Zumbühl. For the puposes of translation, I added a few words for  my english readers.