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.
Preheat the oven to 400° F and line a baking sheet with parchment paper
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.
Fold over the outer ¼″ or so of dough to form a bit of a lit around the tart.
Mix together the ricotta, Parmesan, thyme, rosemary, salt and pepper. Gently spread over the middle of the tart, avoiding the rolled edges.
Arrange apple and proscuitto over the ricotta filling. Brush with a bit of oil or butter and sprinkle with a pinch of salt.
Bake for 25-30 minutes or until phyllo is golden and crisp.