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Baked Prosciutto and Egg Breakfast Tart Recipe

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4.2 from 64 reviews

  • Author: Maggie
  • Total Time: 54 minutes
  • Yield: 6 servings

Description

This Baked Prosciutto and Egg Breakfast Tart combines flaky puff pastry with creamy cheese, perfectly cooked eggs, savory prosciutto, and a fresh arugula salad topped with shaved Parmigiano. It’s a flavorful and elegant breakfast or brunch dish that balances rich textures with bright, fresh flavors.

Ingredients

Tart Base and Filling

  • 1 sheet puff pastry dough (thawed)
  • all-purpose flour (for dusting)
  • 6 large eggs (room temperature)
  • 1 egg (beaten for egg wash)
  • 1 tbsp water (for egg wash)
  • kosher salt, to taste
  • 2 oz Boursin cheese (or your favorite goat cheese)
  • 3 tbsp green onion (finely chopped)
  • 4 slices prosciutto
  • 1 ½ tbsp Everything But The Bagel Seasoning

Arugula Salad

  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tbsp lemon juice (freshly squeezed)
  • kosher salt, to taste
  • ¼ cup Parmigiano cheese (freshly shaved)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Allow the eggs and puff pastry dough to come to room temperature for at least 30 minutes to ensure even cooking.
  2. Roll Out Pastry: On a lightly floured surface, unfold the puff pastry sheet and roll it out into a large rectangle. Trim the edges if desired to make the shape even.
  3. Shape the Tart Base: Transfer the pastry to the prepared baking sheet. Using a knife, score a half-inch border around the edges by cutting halfway into the dough, creating a raised edge. Then prick the pastry all over with a fork to prevent excessive puffing during baking.
  4. Egg Wash and Season: In a small bowl, whisk together 1 beaten egg and 1 tablespoon of water. Brush this egg wash over the entire pastry surface. Sprinkle the edges generously with Everything But The Bagel Seasoning. Bake for about 10 minutes or until the pastry is golden brown.
  5. Add Cheese and Eggs: Remove the pastry from the oven. Spread the Boursin cheese evenly over the base, reaching to the edges inside the scored border. Carefully crack the 6 eggs onto the tart, spacing them evenly. Sprinkle the eggs with kosher salt.
  6. Bake Until Set: Return the tart to the oven and bake for an additional 12 to 14 minutes, or until egg whites are fully set and yolks begin to thicken but remain slightly soft.
  7. Finish and Garnish: Remove the tart from the oven. Sprinkle the green onions over the eggs, then evenly distribute torn slices of prosciutto on top.
  8. Prepare Arugula Salad: In a bowl, combine the arugula with olive oil, freshly squeezed lemon juice, and a pinch of kosher salt. Toss gently to coat.
  9. Serve: Top the baked tart with the dressed arugula salad and finish by sprinkling with freshly shaved Parmigiano cheese. Slice and enjoy immediately.

Notes

  • Bring eggs and puff pastry to room temperature to avoid cracking pastry and ensure even cooking of eggs.
  • If Boursin cheese is unavailable, creamy goat cheese is an excellent substitute.
  • You can adjust the Everything But The Bagel Seasoning quantity to taste, or substitute with sesame seeds, poppy seeds, and dried onion flakes.
  • Egg cooking time may vary depending on oven; monitor closely to keep yolks slightly runny or cook fully as desired.
  • The tart is best enjoyed fresh but can be refrigerated and reheated gently the next day.
  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/baked-prosciutto-and-egg-breakfast-tart-recipe/