Prosciutto and Cheese Tart with Tomatoes

Name: Prosciutto and Cheese Tart with Tomatoes
Yield: 8
Ingredients: 2 cups of Sol or Mil flour; 1/2 cup of cold water; 3/4 cup of cooked or smoked prosciutto, finely chopped (100 g); 1 tablespoon of butter or margarine at room temperature; 8 tomato slices; 8 slices of prato cheese (80 g)

1
2 cups of Sol or Mil flour
2
1/2 cup of cold water
3
3/4 cup of cooked or smoked prosciutto, finely chopped (100 g)
4
1 tablespoon of butter or margarine at room temperature
5
8 tomato slices
6
8 slices of prato cheese (80 g)

Ingredients

1
2 cups of Sol or Mil flour
2
1/2 cup of cold water
3
3/4 cup of cooked or smoked prosciutto, finely chopped (100 g)
4
1 tablespoon of butter or margarine at room temperature
5
8 tomato slices
6
8 slices of prato cheese (80 g)

Directions

1
Preheat the oven to very hot (210°C)
2
Grease a baking dish
3
Mix the flour, water, and prosciutto until it forms a crumbly mixture
4
Roll out the dough (with floured hands) on a baking dish to obtain a rectangle of approximately 25 x 20 cm
5
Brush with butter or margarine and bake for 35 minutes, or until lightly golden
6
Cut the baked dough in half lengthwise, then cut each half into 4 equal pieces
7
Top each piece with a tomato slice and a cheese slice
8
Place in the still-hot oven to melt the cheese
9
Serve warm.