Wednesday, October 12, 2011

Mozzarella, Marinara and Prosciutto Tarts

3 cups of marinara sauce (or 1 26-ounce jar marinara sauce)
1 cup grated mozzarella cheese
2 slices prosciutto, finely chopped
4 pie crust recipes (or 4 storebought 9-inch pie crusts)
2 eggs, beaten, for egg wash
1/2 cup grated parmesan

Preparing the mozzarella bites:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Place the marinara sauce in a medium saucepan over medium heat and cook until reduced to a thick, jam-like consistency, about 30 minutes. There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool to room temperature, about 30 minutes. Stir in the mozzarella cheese and prosciutto.

Meanwhile, place 1 piece of dough on a work surface. Roll the dough out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press the scraps into a small rectangle and roll it out to the same thickness as the other rectangle. Cut 3 rectangles from the large rectangle and 1 rectangle from the small rectangle. Each should measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining pie dough.

To form the tarts, place the rectangles on a work surface. Brush each rectangle with egg wash. Place a large spoonful of the marinara mixture in the middle of the bottom half of the rectangle. Fold the dough in half over the marinara mixture to make a 3 by 4-inch rectangle. Press the edges to seal. Using a scalloped ravioli cutter, trim the rectangles to make a decorative edge. Place the tarts on the baking sheets. Brush with egg wash and generously sprinkle with cheese. Bake until golden, about 20 to 25 minutes.

Makes 16 tarts


Followers of The Cook In The Family::

  © Blogger template 'Isfahan' by 2008

Back to TOP