Savory Puff Pastry Tart with Ham and Stringy Mozzarella
There are recipes that seem simple, almost obvious, but they work because there’s a little extra thought behind them. This savory puff pastry tart with mozzarella, prosciutto crudo, and sesame seeds is just like that: few ingredients, but put together with a precise logic.
The sweet and milky fior di latte mozzarella meets the strong flavour of prosciutto crudo, creating a balance that doesn’t get tiresome. Many fear that mozzarella will make the pastry soggy, but a simple trick is enough: never let it come into direct contact with the base. First a layer of prosciutto crudo, then the drained mozzarella.
The cooking method also makes a real difference: 180°C oven, tray on the bottom shelf. The pastry cooks from the bottom, dries out gradually, puffs up nicely, and turns golden without burning. Meanwhile, it absorbs just the right amount from the mozzarella, remaining crisp.
Sesame seeds complete it all, with their toasted aroma and slightly rustic flavour, adding contrast to every bite.
It’s one of those clever dishes: delicious fresh from the oven, irresistible warm, but surprisingly excellent even cold.
Perfect for:
- Aperitifs
- Buffets
- Packed lunches
- Quick dinners
- Picnics or trips
How to prepare the savory puff pastry tart with prosciutto crudo and mozzarella
Savory Puff Pastry Tart with Ham and Mozzarella
Ingredients
Preparation
Cut the mozzarellas into slices about 1 cm thick.
Unroll the first sheet of puff pastry and cover it with the prosciutto crudo slices.
Arrange the mozzarella slices evenly on top.
Cover the mozzarella with the remaining prosciutto slices and then with the second sheet of puff pastry, aligning the corners and edges.
Seal the edges by joining the two sheets well, so that the pastry remains closed.
Prick the surface with a fork to allow the pastry to puff up evenly during baking.
Lightly beat the egg and brush the surface of the pastry, then sprinkle with sesame seeds.
Bake at 180°C, placing the tray on the lowest rack. Bake for 20 minutes, then turn off the oven and let it rest inside for another 5-10 minutes, so the pastry dries out slowly and remains crisp.
Cut into squares and serve hot, warm, or even cold: perfect as a snack or aperitif.
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Variations of the savory puff pastry tart with ham and mozzarella
This savory tart is based on the balance between salty and sweet, but it lends itself easily to different interpretations.
✔ Creamier version
If you want to keep the prosciutto crudo but change the cheese, you can use ricotta or cream cheese (like Philadelphia) with a drizzle of oil. You’ll get a softer but still balanced filling.
✔ With cooked ham
Using cooked ham, with its milder flavour, you can be bolder with more flavourful cheeses:
- scamorza (smoked is also good)
- pecorino cheese shavings
- mild provola
- fontina
✔ Different shape
I use rectangular puff pastry, but round is perfectly fine for a classic rustic tart to bring to the table.
Little tips from my kitchen
Brushing the pastry with beaten egg helps with baking: the pastry rises more evenly, flakes well, and doesn’t dry out on the surface, leaving the inside flat.
Baking in the lower part of the oven really makes a difference.
The heat from below allows the base to cook and dry out properly before the top browns too much.
Since I started doing this, no more soggy bottoms.
These are small observations born from cooking this tart many times – and I’m happy to share them 😊
Storage
Once cooled, I cut it into squares:
perfect for lunch, a snack, or a quick dinner.
If there are leftovers:
- store in the fridge well covered
- it will last 1-2 days without any problems
- it’s best to warm it up in the oven for a few minutes to restore its fragrance
Covering it well prevents it from absorbing moisture or odours from the fridge.
