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Tasty Tart

Torta Saporita

To fill 4 to 6 tart shells (4 or 6 inch shells)


4 to 6 tart shells lined with store-bought puff pastry


1 cup diced prosciutto

1 cup grated Parmigiano Reggiano cheese

4 large eggs, lightly beaten

2 tablespoons minced fresh parsley

2 cups half/half

1/2 teaspoon salt

grating of nutmeg


Divide and sprinkle the prosciutto in the base of each tart shell. Sprinkle and divide the cheese over the prosciutto

In a bowl whisk the eggs, parsley, half and half, salt and nutmeg together. Divide and pour the mixture over the tart shells. Place the tart shells on a baking sheet.

Bake in a preheated 425 F oven for 10-15 minutes or just until filling sets.

When cool enough to handle, remove the bottom of the tart shell. Place on individual dishes and serve with red beet and orange salad.


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