The aroma of freshly baked pastry wafted through my kitchen, instantly brightening my morning. As I pulled the golden Baked Prosciutto and Egg Breakfast Tart from the oven, I knew I had created something special. This delightful dish is a perfect union of rich Boursin cheese and perfectly cracked eggs atop a flaky puff pastry, making it an easy yet impressive option for brunch gatherings. The savory prosciutto adds just the right amount of indulgence, while the fresh arugula salad on top brings a refreshing crunch. Not only is this tart a showstopper that will impress your guests, but it’s also straightforward to prepare, ensuring you can spend more time enjoying the company rather than slaving away in the kitchen. Ready to elevate your brunch game? Let’s dive into this mouthwatering recipe!
Why is This Tart a Must-Try?
Simplicity at its best: With just a handful of ingredients, you can whip up this stunning tart in no time.
Versatile options: Feel free to swap in your favorite toppings, such as crispy bacon or sautéed veggies, offering endless customization for different tastes.
Wow factor guaranteed: The flaky pastry crust and golden eggs make for a visually stunning presentation that will leave guests raving.
Crowd-pleaser delight: Perfect for brunch gatherings, this dish caters to both casual and more formal occasions. Pair it with a refreshing side like Breakfast Potato Hash to create a memorable meal.
Easily made ahead: You can pre-bake the crust and assemble right before serving, saving you time on busy mornings.
Elevate your brunch experience with this delicious dish that’s as satisfying to make as it is to eat!
Baked Prosciutto and Egg Breakfast Tart Ingredients
For the Tart
- 6 large eggs – Use room temperature for even cooking within the Baked Prosciutto and Egg Breakfast Tart.
- 1 egg (beaten, for egg wash) – Adds a golden color to the pastry for an appetizing finish.
- 1 tbsp water (for egg wash) – Helps create a smooth egg wash for a glossy surface.
- 1 sheet puff pastry dough (thawed) – Ensures a flaky, buttery crust that’s easy to handle.
- All-purpose flour (for dusting) – Prevents sticking when rolling out the dough.
- Kosher salt – Enhances the flavors of the tart, making every bite delicious.
For the Filling
- 2 oz Boursin cheese (or soft goat cheese) – Provides creaminess and rich flavor to elevate the tart.
- 3 tbsp green onion (finely chopped) – Adds a mild onion flavor and freshness to balance the richness.
- 4 slices prosciutto – Brings a savory, salty component that pairs beautifully with the eggs.
- 1.5 tbsp Everything But The Bagel Seasoning – Adds an extra layer of flavor to the pastry crust that will impress guests.
For the Arugula Salad
- 2 cups arugula – Offers a fresh, peppery crunch to brighten the dish.
- 1 tbsp olive oil – Adds richness to the salad, making it more satisfying.
- 1 tbsp lemon juice (freshly squeezed) – Brightens the flavors and adds a zesty kick.
- 1/4 cup Parmigiano cheese (freshly shaved) – Provides a nutty, salty finish that complements all ingredients.
With these ingredients, you’re set to create a stunning Baked Prosciutto and Egg Breakfast Tart that is sure to become a favorite in your home!
Step‑by‑Step Instructions for Baked Prosciutto and Egg Breakfast Tart
Step 1: Preheat the Oven
Start by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with parchment paper to ensure easy cleanup later. This initial step sets the stage for the perfect golden crust in your Baked Prosciutto and Egg Breakfast Tart!
Step 2: Prepare Ingredients
Allow the eggs and puff pastry to come to room temperature for about 30 minutes. This ensures even cooking and a flaky texture. Remember, you’re setting up to create a delicious layer of flavor, so having everything at the right temperature is key for this delightful tart.
Step 3: Roll Out the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry into a rectangle, approximately 12×8 inches. Use a sharp knife to score a 1-inch border around the edges and prick the center of the pastry all over with a fork to prevent it from puffing too much while baking. This preparation helps build a beautiful base for your tart.
Step 4: Apply the Egg Wash
In a small bowl, whisk together the beaten egg and a tablespoon of water to create an egg wash. Brush this mixture generously over the pastry border, which will give it a lovely golden sheen when baked. Next, sprinkle the edges with Everything But The Bagel Seasoning for an extra flavor boost that perfectly complements the Baked Prosciutto and Egg Breakfast Tart.
Step 5: Pre-Bake the Pastry
Place the prepared pastry on the lined baking sheet and bake it in the preheated oven for 10 minutes, or until the edges are golden brown. This pre-baking step ensures that the crust stays crisp and flaky, setting a solid foundation for the delicious toppings that follow.
Step 6: Add the Filling
Once your puff pastry is nicely pre-baked, you can spread the creamy Boursin cheese evenly over the center. Carefully crack the six room-temperature eggs, spacing them evenly across the cheese. Sprinkle a pinch of kosher salt over the eggs for an enhanced flavor that balances beautifully with the rich ingredients in your tart.
Step 7: Final Bake
Return the tart to the oven and bake again for 12-14 minutes, or until the egg whites are set and the yolks reach your desired doneness. Keep an eye on it—the golden edges and the slight jiggle of the yolks will let you know it’s ready for that final touch.
Step 8: Garnish the Tart
Once out of the oven, sprinkle the tart with finely chopped green onions and torn prosciutto slices, adding an inviting color and flavor contrast. The prosciutto will become slightly crisped and add a savory punch that elevates the Baked Prosciutto and Egg Breakfast Tart to perfection.
Step 9: Prepare the Arugula Salad
In a mixing bowl, toss the arugula with olive oil, freshly squeezed lemon juice, and a pinch of salt. This fresh salad not only adds brightness but further enhances the tart’s deliciousness. Top the baked tart with this vibrant salad, giving it that extra layer of flavor and visual appeal.
Step 10: Serve and Enjoy
Finally, finish your masterpiece by garnishing the tart with shaved Parmigiano cheese, adding a nutty, salty accent that beautifully complements all the flavors. Slice the Baked Prosciutto and Egg Breakfast Tart into portions and serve warm, inviting everyone to enjoy this delightful brunch dish!
Make Ahead Options
These Baked Prosciutto and Egg Breakfast Tarts are a fantastic option for those looking to simplify their brunch prep! You can prepare the puff pastry base and pre-bake it up to 24 hours in advance. Simply store it covered at room temperature to keep it crisp. You can also whisk together the egg mixture and store it in the refrigerator for up to 3 days. When you’re ready to serve, spread the Boursin cheese and cracked eggs over the pre-baked tart, and bake until the egg whites are set (about 12-14 minutes). This way, you’ll have a delicious brunch ready in no time—perfect for busy mornings!
What to Serve with Baked Prosciutto and Egg Breakfast Tart
It’s time to create a delightful brunch experience that will have everyone smiling and savoring every bite.
- Fresh Fruit Salad: A colorful mix of berries and citrus adds a refreshing sweetness that perfectly balances the savory tart.
- Crispy Hash Browns: These golden, crunchy potatoes provide a satisfying texture contrast and heartiness for a complete breakfast experience.
- Classic Mimosas: The bright, bubbly citrus drink pairs beautifully with the rich flavors of the tart, making for an elegant sip.
- Roasted Cherry Tomatoes: Their natural sweetness and slight acidity complement the savory notes, enhancing each bite of the tart.
- Herbed Yogurt Dip: A cool, herby yogurt sauce brings a creamy, tangy element, inviting guests to dive into a more layered flavor experience.
- Sautéed Asparagus: Bright green asparagus adds a crunchy yet tender texture, bringing a fresh feel that elevates the whole meal.
- Coffee or Espresso: A rich cup of coffee or a shot of espresso brings warmth and depth, making it the perfect pairing to enhance the experience.
- Zesty Lemon Bars: These sweet and tart treats are the perfect ending, cleansing the palate with their refreshing brightness after the savory tart.
Expert Tips for Baked Prosciutto and Egg Breakfast Tart
- Thaw Completely: Make sure the puff pastry is fully thawed to prevent tearing when rolling it out. A patient chef is a happy chef!
- Temperature Matters: Use room temperature eggs and cheese for even cooking, ensuring your tart’s filling has that creamy consistency throughout.
- Avoid Sogginess: Pre-bake the pastry until golden to create a crispy base that holds up against the egg’s moisture; this prevents any soggy bites!
- Personalize Your Toppings: Feel free to swap out prosciutto with bacon, smoked salmon, or even veggies like spinach for a deliciously personalized Baked Prosciutto and Egg Breakfast Tart.
- Taste as You Go: Always season your egg mixture with a pinch of salt to enhance flavors; it’s a common mistake to skip this step!
- Bake to Doneness: Keep an eye on the eggs while baking—according to your preference for yolk doneness, adjust the baking time accordingly for the perfect texture.
Variations & Substitutions for Baked Prosciutto and Egg Breakfast Tart
Feel free to play with this delightful tart by customizing flavors and ingredients to suit your taste buds!
- Meat Alternative: Swap prosciutto for crispy bacon, smoked salmon, or sausage for a different savory twist.
- Veggie Boost: Incorporate sautéed asparagus or sweet cherry tomatoes to not only add color but also enhance nutritional value.
- Cheese Change: Use herbed cream cheese or tangy goat cheese instead of Boursin for a lovely creaminess with a unique flavor profile.
- Heat It Up: For spicier flavor, sprinkle some red pepper flakes over the eggs before baking or add jalapeños to the arugula salad.
- Dairy-Free: Substitute Boursin with a dairy-free cream cheese or a nut-based cheese to make it suitable for plant-based diets.
- Whole Grain Twist: Use whole wheat puff pastry if you’re looking for a hearty, healthier crust without sacrificing flakiness.
- Top It Off: Add fresh herbs like dill, basil, or chives to the arugula salad for an aromatic enhancement that’ll brighten the whole dish.
- Mini Tarts: Create individual tarts by cutting puff pastry into smaller squares, using one egg per section, ideal for brunch parties or gatherings.
Want to complement this dish even more? Try serving it alongside a comforting Breakfast Potato Hash or add a refreshing beverage like mimosas for an unforgettable brunch spread!
How to Store and Freeze Baked Prosciutto and Egg Breakfast Tart
Fridge: Store the tart in an airtight container in the refrigerator for up to 2 days. Reheat individual slices in a toaster oven for a crispy finish.
Freezer: Wrap tightly in plastic wrap and then foil to avoid freezer burn. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, ensuring the crust stays flaky and the filling warms through.
Make-Ahead: Prepare the crust and toppings a day in advance, then assemble and bake right before serving your guests the delightful Baked Prosciutto and Egg Breakfast Tart.
Baked Prosciutto and Egg Breakfast Tart Recipe FAQs
What type of prosciutto should I use?
Absolutely! When selecting prosciutto, it’s best to opt for high-quality, thinly sliced varieties found at your local deli or grocery store. Look for prosciutto that is soft to the touch and has a slightly sweet smell—this indicates it’s fresh. Avoid any packages with dark spots or an overly dry appearance, as these might affect the flavor of your tart.
How should I store leftovers?
Very handy! If you have any leftovers, store the Baked Prosciutto and Egg Breakfast Tart in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy it again, simply reheat individual slices in a toaster oven or regular oven at 350°F (175°C) for about 10-15 minutes. This method helps maintain the pastry’s delicious crispiness while warming the filling thoroughly.
Can I freeze the tart?
Certainly! For freezing, wrap the cooled tart tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator. Once it’s thawed, reheat it in the oven at 350°F (175°C) for 10-15 minutes to restore its lovely texture.
What if my puff pastry tears?
No worries; it happens to the best of us! If your puff pastry tears, simply patch it up with small pieces of extra pastry, pressing them gently together. If you encounter significant issues, you could roll out a second sheet of puff pastry and lay that on top instead. Just remember to poke holes in it before baking to prevent puffing too much. Having fun with your kitchen creations is what matters most!
Can I make this dish gluten-free?
Absolutely! To make a gluten-free Baked Prosciutto and Egg Breakfast Tart, simply substitute the regular puff pastry with a gluten-free variant that’s available in stores. Be sure to check the label for other gluten-containing ingredients. Additionally, make sure all other components, like cheese and seasonings, are gluten-free to ensure a safe and delicious brunch experience for anyone with dietary restrictions.
Is this tart suitable for my pets?
Not really! While eggs are a great source of protein for humans, it’s best not to share this tart with your pets. Many of the ingredients, like the prosciutto and Boursin cheese, contain salt and spices that can be harmful to animals. Always double-check which ingredients are safe to share with furry friends, and consider making them something special if they’re giving you those adorable puppy eyes!
Baked Prosciutto and Egg Breakfast Tart for an Epic Brunch
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Allow the eggs and puff pastry to come to room temperature for about 30 minutes.
- Roll out the thawed puff pastry into a rectangle, approximately 12x8 inches, and score a 1-inch border around the edges.
- Whisk together the beaten egg and a tablespoon of water to create an egg wash, and brush it over the pastry border.
- Pre-bake the pastry for 10 minutes, or until the edges are golden brown.
- Spread the Boursin cheese evenly over the center, then carefully crack the six eggs on top.
- Return the tart to the oven and bake again for 12-14 minutes, or until the egg whites are set.
- Sprinkle the tart with green onions and torn prosciutto slices after baking.
- Toss arugula with olive oil, lemon juice, and a pinch of salt, then top the baked tart.
- Garnish with shaved Parmigiano cheese, slice and serve warm.
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