Fig, ricotta, and prosciutto tartlet (Italy)

This Italian recipe perfectly combines the sweetness of fresh figs and the creaminess of ricotta, enhanced by prosciutto. Easy to prepare, these tartlets are ideal for a delicious appetizer or an elegant starter. The touch of honey and basil adds a sweet and fresh note, typical of Italian cuisine. An invitation to discover Italy, without leaving your kitchen!

Difficulty: Intermediate

Servings: 6

Special diet: suitable for gluten-free diet

Description

Ingredients

For gluten-free dough:
250g of buckwheat flour
100 ml of olive oil
100 ml of water
1 pinch of salt
1 pinch of cumin
thyme
For the topping:
200g ricotta of
6 figs fresh
3 slices of cured ham (Parma or San Daniele)
6 olives pitted black
1 tsp of honey
Salt, pepper and Espelette pepper
A few basil leaves or sprouted seeds (for decoration)
A little olive oil
a few pine nuts

Preparing the dough

1
Mix all the ingredients together in a food processor or by hand until a ball forms.
2
Roll out the dough thinly, cut out circles of dough slightly larger than the tartlet molds, and line the molds with circles of dough.
3
Bake for 10-12 minutes in a preheated oven at 180 degrees.
4
Preparing the tartlet: Wash and slice the figs
5
In a bowl, blend the ricotta with 3 olives, honey, basil, salt, pepper, and Espelette pepper. Check if the ricotta cream is to your liking and adjust the seasoning if necessary.
6
Fill the tartlet bases with the ricotta cream
7
Add the fig slices, ham, an olive and a few basil leaves or sprouted seeds for decoration.

Keywords: figs, ricotta

Read it online: https://glutenevasion.fr/recette/tartelette-figues-ricotta-jambon-cru/