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Baked Prosciutto and Egg Breakfast Tart

Delicious Baked Prosciutto and Egg Breakfast Tart Recipe

This Baked Prosciutto and Egg Breakfast Tart is a savory, customizable dish perfect for gourmet breakfasts.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart
  • 6 large eggs Provides richness and protein; use room temperature for better blending.
  • 1 large egg, beaten for egg wash Adds shine to the pastry; essential for a golden crust.
  • 1 tbsp water Mixed with the beaten egg for the egg wash.
  • 1 sheet puff pastry dough Forms the base; thawed for ease of use.
  • All-purpose flour Dusting for rolling out the dough to prevent sticking.
  • Kosher salt Enhances flavor; adds seasoning.
For the Filling
  • 2 oz Boursin cheese Adds creaminess and flavor; substitutions can include goat cheese or herbed cream cheese.
  • 3 tbsp green onion, finely chopped Provides freshness and flavor.
  • 4 slices prosciutto Adds savory depth; can be swapped with crispy bacon or smoked salmon.
  • 1.5 tbsp Everything But The Bagel Seasoning Seasoning for the pastry's edges for extra flavor; can substitute with sesame seeds if preferred.
For the Salad
  • 2 cups arugula Fresh greens for topping; contributes a peppery taste.
  • 1 tbsp olive oil To dress the salad; enhances flavor of the greens.
  • 1 tbsp lemon juice, freshly squeezed Adds acidity to brighten the dish.
  • 0.25 cup Parmigiano cheese, freshly shaved For garnish and added flavor.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Whisk
  • Rolling Pin
  • Fork
  • Pastry brush

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and thaw the puff pastry for about 30 minutes at room temperature.
  2. Roll out the thawed puff pastry on a floured surface into a rectangle that fits your baking sheet.
  3. Score a half-inch border around the edges of the pastry and prick the center with a fork.
  4. Whisk together 1 beaten egg and 1 tablespoon of water to create an egg wash and apply it to the pastry.
  5. Bake the pastry for about 10 minutes until golden brown around the edges.
  6. Spread the Boursin cheese evenly on the baked pastry and crack the eggs into the pastry, spacing them evenly.
  7. Bake for an additional 12-14 minutes until the egg whites are set and yolks are slightly runny.
  8. Sprinkle chopped green onions and prosciutto over the tart immediately after baking.
  9. Toss arugula with olive oil, lemon juice, and salt; let the salad rest aside.
  10. Top the tart with the arugula salad and shaved Parmigiano cheese before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 24gProtein: 15gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 210mgSodium: 450mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 5mgCalcium: 120mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. Reheat gently to restore flakiness. Individual slices can be frozen for up to 2 months.

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