Description
Transform your morning with this delicious Baked Prosciutto and Egg Breakfast Tart featuring creamy cheese, savory prosciutto, and a flaky pastry crust.
Ingredients
Scale
- 6 large eggs (room temperature)
- 1 egg (beaten for egg wash)
- 1 tbsp water (for egg wash)
- 1 sheet puff pastry dough (thawed)
- All-purpose flour (for dusting)
- Kosher salt
- 2 oz Boursin cheese (or goat cheese)
- 3 tbsp green onion (finely chopped)
- 4 slices prosciutto
- 1 ½ tbsp Everything But The Bagel Seasoning
- 2 cups arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice (freshly squeezed)
- ¼ cup Parmigiano cheese (freshly shaved)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface until about 1/8-inch thick.
- Transfer the rolled pastry to a tart pan or baking sheet lined with parchment paper.
- Poke holes into the bottom of the pastry with a fork.
- Whisk together the 6 large eggs, Boursin cheese, and green onions in a mixing bowl.
- Pour the egg mixture into the pastry crust, then lay the prosciutto slices on top.
- Sprinkle Everything But The Bagel Seasoning evenly over the tart.
- Combine 1 beaten egg with 1 tablespoon of water and brush the pastry edges with this mixture.
- Bake for 25-30 minutes, or until the egg is set and pastry is golden brown.
- Prepare arugula salad with olive oil and lemon juice while the tart bakes.
- Cool the tart slightly, then cut into wedges and serve warm with arugula salad and Parmigiano cheese.
Notes
Let the eggs sit at room temperature for fluffiness. Use high-quality prosciutto and cheese for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 300mg