Description
Baked Prosciutto and Egg Breakfast Tart is a savory brunch dish made with buttery puff pastry, creamy Boursin cheese, baked eggs, salty prosciutto, and fresh green onions. Finished with a bright arugula salad tossed with olive oil and lemon juice, then topped with shaved Parmigiano cheese, this elegant tart is perfect for breakfast, brunch, or a spring gathering.
Ingredients
- 6 large eggs, at room temperature
- 1 large egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
- 1 sheet puff pastry dough, thawed
- All-purpose flour, for dusting
- Kosher salt, to taste
- 2 oz Boursin cheese, or your favorite goat cheese
- 3 tablespoons green onion, finely chopped
- 4 slices prosciutto
- 1 1/2 tablespoons Everything But The Bagel seasoning
- 2 cups arugula
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup shaved Parmigiano cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper. Allow the six eggs and puff pastry to come to room temperature for about 30 minutes.
- Unfold the puff pastry on a lightly floured work surface. Use a rolling pin to roll it into a large rectangle, trimming the edges to make them even if desired.
- Transfer the pastry to the prepared baking sheet. Score a border about 1/2 inch from the edges, cutting only halfway through the dough. Prick the inside of the pastry all over with a fork to help prevent excessive puffing.
- Whisk the remaining egg with 1 tablespoon of water. Brush the pastry with the egg wash and sprinkle the edges with Everything But The Bagel seasoning.
- Bake the pastry for 10 minutes, or until it begins to turn golden brown.
- Remove the pastry from the oven and spread the Boursin cheese evenly over the base, staying within the border.
- Carefully crack the six eggs onto the tart, spacing them evenly. Sprinkle the eggs with kosher salt.
- Return the tart to the oven and bake for another 12–14 minutes, or until the egg whites are completely set and the yolks begin to thicken.
- Remove the tart from the oven. Sprinkle with chopped green onions and distribute the torn prosciutto over the top.
- In a bowl, toss the arugula with olive oil, lemon juice, and a little salt to taste.
- Top the tart with the arugula salad and shaved Parmigiano cheese. Slice and serve immediately.
Notes
- Thaw the pastry: Make sure the puff pastry is thawed enough to unfold without cracking, but keep it cool enough to handle easily.
- Score carefully: Cut only halfway through the pastry when making the border so the edges puff up around the filling.
- Prevent puffing: Prick the center of the pastry with a fork before baking.
- Cheese substitutions: Use Boursin or substitute your favorite soft goat cheese.
- Egg doneness: Bake until the whites are fully set. Cooking time for the yolks may vary depending on your oven and preferred consistency.
- Serve fresh: Add the arugula salad just before serving to keep the greens fresh and crisp.
- Timing note: The recipe lists 5 minutes of prep, 25 minutes of cooking, 30 minutes for thawing or resting, and 1 hour total.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Italian, Mediterranean