No Knead Brioche Tarts with Zucchini and Crispy Prosciutto

Ingredients

• 1⅔ cups (9⅛ ounces/259 grams) 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 ounces/227 grams) zucchini , halved lengthwise and sliced ⅛ inch thick
• ¾ teaspoon table salt , divided
• 6 ounces (170 grams/¾ cup) whole-milk ricotta cheese
• 2 ounces (57 grams) 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 (57 grams) thinly sliced prosciutto , sliced ¼-inch-thick crosswise

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