Summer Prosciutto and Bocconcini Tarts are a fast, easy and quick recipe for when you get caught with short notice for visitors arriving or dont feel like cooking. This is fast, easy and incredibly tasty !
12 slices Proscuitto
200gm Bocconcini Mozzarella (drained weight)
6 sheetspuff pastry
3 cups mixed lettuce
Preheat the oven to 200c
Lay one sheet of puff pastry on top of the other making 3 potions of puff pastry. remove the plastic from one side.
When fully defrosted prick the sheets right through with a fork to bind the top sheet t the bottom sheet and to ensure it doesnt rise to high. Cut each square into half to form 6 long tarts. Place onto baking sheets on silicone paper and put into the oven to brown until golden.
Once ready remove from the oven and divide the bocconcini evenly between the 6 tarts and return to the oven to melt.
Once melted remove from the oven and plave onto the serving dish. Top with lettuce and lay prosciutto ontop to finish.
Serve warm with crisp white wine.
Please note – sundried tomatoes, olives and feta are also excellent toppings to this quick and simple tart.