No-Knead Brioche Tarts with Zucchini and Crispy Prosciutto

Name: No-Knead Brioche Tarts with Zucchini and Crispy Prosciutto
Yield: Serves 8 (Makes 8 tarts)
Ingredients: 1⅔ cups (9⅛ ounces), bread flour; 1¼ teaspoons, instant or rapid-rise yeast; ¾ teaspoon, table salt; 3 , large eggs, room temperature, plus 1 large egg lightly beaten with 1 teaspoon water; 8 tablespoons, unsalted butter, melted; ¼ cup, water, room temperature; 3 tablespoons, sugar; 1 (8 ounce), zucchini, halved lengthwise and sliced ⅛ inch thick; ¾ teaspoon, table salt, divided; 6 ounces (¾ cup), whole-milk ricotta cheese; 2 ounces, whole-milk mozzarella cheese, shredded (½ cup); 3 tablespoons, extra-virgin olive oil, divided; ¼ cup, chopped fresh basil, divided; 2 , garlic cloves, minced; ¼ teaspoon, pepper; 2 ounces, thinly sliced prosciutto, sliced ¼-inch-thick crosswise

1 comment

By Sarah Ewald

Desserts or Baked Goods

Vegetables

Pork

Savory Pies & Tarts

Elevate fluffy, tender brioche to the next level by turning it into a buttery nest for zucchini, a blend of cheeses, and prosciutto.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES8 (Makes 8 tarts)

TIME1¾ hours, plus 20 hours resting

No-Knead Brioche Tarts with Zucchini and Crispy Prosciutto

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Classic brioche bread has a tender crumb, a golden color, and a buttery, eggy flavor. Achieving these sumptuous results via traditional methods is laborious: Butter, softened to just the proper temperature, is kneaded into the dough in incr...

This is a members' feature.