Tomato, Prosciutto, and Ricotta Tart Recipe – Sunset Magazine

Ingredients

• 1 pkg. frozen puff pastry (1 or 2 sheets, 14 to 17 oz. total), thawed
• 6 ounces thinly sliced prosciutto
• 1 1/3 cups ricotta cheese
• 1/2 teaspoon pepper
• 1/2 teaspoon Meyer or regular lemon zest
• 1/2 teaspoon kosher salt, divided
• 1 3/4 pounds ripe tomatoes, larger ones sliced 1/4 in. thick, tiny ones cut in half
• 4 teaspoons extra-virgin olive oil
• 1 tablespoon chives thinly sliced on a diagonal
• 2 tablespoons tiny whole fresh basil or mint leaves; or use chopped leaves