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Baked Prosciutto and Egg Breakfast Tart

Savory Baked Prosciutto and Egg Breakfast Tart for Brunch Bliss

Baked Prosciutto and Egg Breakfast Tart is a delightful Italian-inspired dish perfect for brunch gatherings.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 6 large eggs Use room temperature for better mixing.
  • 1 large egg (beaten for egg wash) Adds a glossy finish.
  • 1 tbsp water (for egg wash) Helps thin the egg for application.
  • 1 sheet puff pastry dough (thawed) Offers a flaky texture.
  • all-purpose flour (for dusting) Gluten-free flour can be used.
For the Filling
  • 2 oz Boursin cheese Substitute with goat cheese if desired.
  • 4 slices prosciutto Alternatives include crispy bacon or smoked salmon.
  • 3 tbsp green onion (finely chopped) Chives can be used as a substitute.
  • 1.5 tbsp Everything But The Bagel Seasoning Feel free to swap with sesame seeds.
For the Salad Topping
  • 2 cups arugula Can be substituted with spinach or mixed greens.
  • 1 tbsp olive oil Avocado oil can be used as an alternative.
  • 1 tbsp lemon juice (freshly squeezed) Vinegar can be used if fresh lemon isn't available.
  • 1/4 cup Parmigiano cheese (freshly shaved) Pecorino Romano is a good substitute.

Equipment

  • Oven
  • Baking sheet
  • Rolling Pin
  • Parchment Paper
  • Whisk
  • Mixing bowls

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Let the puff pastry and the six large eggs sit at room temperature for about 30 minutes.
  3. On a floured surface, roll the puff pastry dough into a large rectangle about 1/8 inch thick.
  4. Transfer the rolled pastry onto your prepared baking sheet and score a 0.5-inch border.
  5. Whisk together the beaten egg with water to make your egg wash, then brush it over the pastry border.
  6. Slide the baking sheet into your preheated oven and bake the pastry for about 10 minutes.
  7. Spread the creamy Boursin cheese evenly over the warm pastry and crack eggs into little nests.
  8. Bake for an additional 12 to 14 minutes until the egg whites are fully set but yolks are slightly runny.
  9. Layer the prosciutto slices and sprinkle chopped green onions on top after baking.
  10. In a separate bowl, toss arugula with olive oil and lemon juice, then pile the salad atop the tart.
  11. Slice and serve your Baked Prosciutto and Egg Breakfast Tart warm.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 15gProtein: 16gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 300mgSodium: 650mgPotassium: 300mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 20mgIron: 10mg

Notes

For best results, use room temperature eggs and ensure that the puff pastry is rolled evenly to avoid soggy bottoms.

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