Level: Easy
Yield: 16 tarts
Ingredients
* 1 (26-ounce) jar marinara sauce (about 3 cups)
* 1 cup grated mozzarella cheese
* 2 slices prosciutto, finely chopped
* 4 storebought 9-inch pie crusts
* 2 eggs, beaten, for egg wash
* 1/2 cup grated Parmesan
Directions
Special equipment: scalloped ravioli cutter
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Place the marinara sauce in a medium saucepan over medium heat and
cook until reduced to a thick, jam-like consistency, about 30 minutes.
There should be 1 1/2 to 2 cups of reduced sauce. Let the sauce cool
to room temperature, about 30 minutes. Stir in the mozzarella cheese
and prosciutto.
Meanwhile, place 1 piece of dough on a work surface. Roll the dough
out gently until you can cut an 8 1/2 by 9 1/2-inch rectangle. Press
the scraps into a small rectangle and roll it out to the same
thickness as the other rectangle. Cut 3 rectangles from the large
rectangle and 1 rectangle from the small rectangle. Each should
measure 8 1/2 by 3 inches. Continue rolling and cutting the remaining
pie dough.
To form the tarts, place the rectangles on a work surface. Brush each
rectangle with egg wash. Place a large spoonful of the marinara
mixture in the middle of the bottom half of the rectangle. Fold the
dough in half over the marinara mixture to make a 3 by 4-inch
rectangle. Press the edges to seal. Using a scalloped ravioli cutter,
trim the rectangles to make a decorative edge. Place the tarts on the
baking sheets. Brush with egg wash and generously sprinkle with
cheese. Bake until golden, about 20 to 25 minutes.
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