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Ricotta Tart with Apples and Prosciutto

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A savory tart with flaky phyllo crust, savory ricotta filling and a healthy dose of apples and prosciutto. It’s a perfect fall appetizer or serve it for lunch with a salad.

This recipe was made with products that were given to me from #AppleWeek sponsors The Spice House and Swiss Diamond.  As always, all opinions are mine alone. 

piece of apple ricotta tart with prosciutto roses on plate with fork

      This savory, cheesy tart has a lovely balance of flavors and textures. There’s the crisp flaky phyllo crust, the creamy cheesy ricotta filling, and the sweet and savory apples and prosciutto.

        You can cut it into small squares for a fun appetizer or serve a larger portion with a salad for a perfect fall lunch.

        How has appleweek been treating you so far? I have been loving it! My to make list is bursting at the seams.

phyllo dough with layer of ricotta, sliced apples and prosciutto roses made into a tart ready for the oven

     I’m going to need a new notebook to keep track of it all.  At least the appleweek pinterest board will help me keep it all together!

     Now I don’t want you to fall over from shock, but this is my second savory recipe this week.

     I know, right?!

      The skillet chicken thighs with apples I shared Monday is going to be a staple at our house for a while. We all enjoyed it so much.

baked phyllo and ricotta tart with layers of apple and prosciutto alternating over the top

    As you can see from the pictures, we’ve already made this one multiple times as well. Once with prosciutto rosettes and once with it layered between the apples.  It is also delicious.

     Last year wasn’t all sweet either, you may remember.  I did do a savory apple bacon pizza and a fall dinner salad. So I have proven not alllll my apple recipes need frosting. 😉

     Don’t worry though, there will be plenty of frosting this week too. There are two cakes, a sweet quick bread an another fun dessert in the mix this year. Some have already been posted

whole ricotta tart with golden flaky phyllo crust, apples, ricotta and prosciutto roses

     So tell your sweet tooth it needs to have a slice of ricotta tart and a chicken thigh with apples before you can have dessert!

      Anyway, today it’s all about this tart.  I had the basic idea of what I wanted rolling around in my head.

      Originally I thought I’d build it on a puff pastry base like I did my asparagus tart. Then phyllo popped into my head.

      I just love how it makes such distinctive flaky layers and it was the perfect base for the chanterelle tart I made a couple of years ago.

ricotta filling with spice house spices and an Apple

     So I broke out the phyllo and the pastry brush and went to work! On top of the base, I spread a layer of ricotta and Parmesan seasoned with thyme, fresh cracked pepper and Himalayan sea salt from The Spice House.

     A layer of thin sliced apples and prosciutto topped that. The secret to nice thin slices of apples is using a good (and sharp!) knife. My new Swiss Diamond paring knife worked wonders.

slicing apples and prosciutto with swiss diamond paring knife

    When it comes to the prosciutto, I tried it two different ways. Once I made fun rosettes with some of the meat. I chopped the rest and sprinkled it under the apples.

     While I love the rosettes, it made cutting and evenly distributing the flavor more of a challenge. The next go I layered the prosciutto between the apples.

     That gave a more even flavor experience but it wasn’t as much fun to look at. Really, you can’t loose either way so do whichever calls to you.

first piece of ricotta tart with apples and prosciutto

     The apples looked a bit dried out on my forst attempt, though they tasted lovely. So tje second try, I brushed the tops with a bit of the oil left in the brush from the crust then sprinkled it with a bit more sea salt. Yum!

     Now it’s time to add the ingredients to your grocery list so you can make your own!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

Yield: 12 Servings

Ricotta Tart with Apples and Prosciutto

apple and prosciutto tart with flaky phyllo crust and ricotta cheese filling

A savory tart with flaky phyllo crust, savory ricotta filling and a healthy dose of apples and prosciutto. It’s a perfect fall appetizer or serve it for lunch with a salad.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients

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

Instructions

  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 lit 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 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 14mgSodium: 446mgCarbohydrates: 15gFiber: 1gSugar: 2gProtein: 6g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

A savory tart with flaky phyllo crust, savory ricotta filling and a healthy dose of apples and prosciutto. It's a perfect fall appetizer or serve it for lunch with a salad.

Share with your friends!

Debbie

Wednesday 10th of October 2018

Hi Carlee, this weekend I'm hosting a very small surprise birthday tea for Mum and a few of her friends. The cake I'm making is your recent German apple cake with cinnamon and cream cheese frosting (the perfect excuse) and now I may just have to make this too! They are a group of ladies who like their pastries.

xx

Carlee

Tuesday 16th of October 2018

It looks like your tea was a hit! What did you end up making?

Jan

Sunday 30th of September 2018

You had me at Ricotta! and ten add in the apple with everything else?? keeper!

Carlee

Tuesday 16th of October 2018

It's a fun combination of flavors in a pretty package!

Colleen - Faith, Hope, Love, & Luck

Sunday 30th of September 2018

Gorgeously stunning! Thanks for sharing on Friday Frenzy!

Carlee

Tuesday 16th of October 2018

Thank you so much!

A Day in the Life on the Farm

Sunday 30th of September 2018

That is one gorgeous tart.

Carlee

Tuesday 16th of October 2018

Thank you so much!

Big Rigs 'n Lil' Cookies

Sunday 30th of September 2018

Oooh my! I'm make this for the next family get together!

Carlee

Tuesday 16th of October 2018

Yay! I hope you love it!

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