Balsamic Roasted Tomato,  Olive and Prosciutto Tarts

Balsamic Roasted Tomato, Olive and Prosciutto Tarts

Use any combination of large and cherry tomatoes for these tarts. Roasting the tomatoes first reduces their water content and makes it easier to get a crisp base on the tarts. For a vegetarian option, simply leave out the prosciutto.

Serves 4

Photography by Aaron McLean
From issue #34
Jan. 19, 2016
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