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Prosciutto and Pea Tart



Two servings


1 sheet Puff Pastry, thawed
1/3 cup sliced Almonds
1 8 oz. ball of Buffalo Mozzarella
4 oz. Prosciutto
1 cup frozen Baby Sweet Peas
2 cups, divided Microgreens and/or Sprouts (any mixture such as arugula, sunflower, radish or mustard)

Orange Vinaigrette
1 Orange, juiced with pulp (approximately 1/3 cup)
2 T light Oil
2 T White Balsamic Vinegar
2 pinches Kosher Salt
2 twists of Freshly Ground Pepper


Pre-heat oven to 400 degrees.

Place thawed puff pastry into lightly greased tart pan and pierce with a fork.

Sprinkle with almonds.

Bake for 10 minutes, until golden brown.

In a small saute pan, heat prosciutto, peas and 1 and 1/2 cups of the microgreens and sprouts with 1/2 of the vinaigrette. Reserve.

Place sliced Buffalo Mozzarella along the length of the baked tart.

Layer pea, prosciutto and cooked microgreens mixture on top.

Bake for ten minutes, or until Mozzarella has melted.

To serve, add the remaining microgreens and drizzle with vinaigrette.


Recipe and Photo Courtesy of: Kim Byer

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