Scallion & Prosciutto Tarts

Updated: May 7

Mother’s Day is going to be a little different this year, perhaps a little smaller and a little quieter, but that’s no reason to make it any less delicious. Here at gather & be, we like to make ANY celebration all about the food, and Mother’s Day is no exception. When you’re honoring that special lady, whether she’s your Mom, a female figure who has influenced you, or yourself (yes, you!), we like to make it a day to remember.



We’re keeping it easy because we want to make sure we have plenty of “me time” factored in to Mothering Sunday. Yes, we want to be able to read our book without interruption, and doze off when we feel like it. We’ll gladly accept a foot rub or pampering of any sort too, and please make sure our coffee /champagne /gin & tonic is topped up at all times.


Puff pastry makes a gorgeous but easy tart. We love it for its versatility and, of course, those flaky layers! It’s a staple in our freezers and sure comes in handy during a pandemic! Prosciutto makes everything better, and paired with sliced spring scallions, it’s a winning combination in these Scallion & Prosciutto Tarts that Mom is sure to love. We've paired it up with a delicious, and simple, Roasted Radish Salad.


We love to show off these tarts on Villeroy & Boch's Artesano Flower Art Collection. This line showcases vibrant florals on contemporary shapes, giving the overall collection a fresh, modern touch. Whatever meal you’re serving, this collection will bring some color to your table.


Whether you’re having your kids prepare this whilst you sip on a glass of something special, you’re making it for YOUR Mom, or whether you bookmark this for next weekend because you really just want to have some ME time on Mother’s Day, high five to you! Well done for all your hard work, multitasking, chef and taxi skills, newly acquired teacher skills, and for being the general UN peacekeeper of the household. Oh, and don’t forget to call Mom!

Scallion & Prosciutto Tarts (makes 4)


  • 1 sheet of rolled puff pastry - thawed if frozen, but still very cold

  • 1 egg, lightly beaten for egg wash

  • 1/2 cup (60g) ricotta

  • 1 egg yolk

  • 1 tablespoon heavy cream

  • salt & pepper

  • 2 slices prosciutto, halved

  • 4 scallions, sliced on the diagonal


Preheat the oven to 400F (200C).

Cut the puff pastry into quarters, so that you end up with 4 squares. Score the edges of each square, about 1/2 inch (1cm) in from the edge all the way around.


Combine the ricotta, egg yolk, cream, and a few grinds of salt and pepper. Set aside.


Drape a piece of prosciutto over each square, top with a tablespoon of the ricotta mixture, arrange the sliced scallions on top. At this point, you can refrigerate the tarts, loosely covered with cling film until you want to bake them.


Brush all the edges with egg wash and bake for 20 minutes until the pastry has puffed up and is golden. Cool on a wire rack or serve warm - both ways are delicious!



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