Baked Prosciutto and Egg Breakfast Tart Recipe
Introduction
This Baked Prosciutto and Egg Breakfast Tart is a delightful way to start your day with a flaky, savory treat. Combining golden puff pastry, creamy eggs, and flavorful prosciutto, it’s both elegant and simple to make. Perfect for brunch or a special breakfast gathering.
Ingredients
- 12 small eggs
- 2 sheets puff pastry
- 12 slices prosciutto
- 1 cup microgreens
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 350°F (180°C).
- Step 2: Cut the two sheets of puff pastry into 12 even squares.
- Step 3: Fold the edges of each square inward to create a small tart shape with raised sides.
- Step 4: Brush the edges of the dough with an egg wash, then bake the tarts for 7 minutes until slightly puffed.
- Step 5: Remove the tarts from the oven and let them cool for 5 minutes.
- Step 6: Place one slice of prosciutto and one small egg into each tart. Season with salt and ground black pepper to taste.
- Step 7: Return the tarts to the oven and bake for an additional 10 minutes, or until the eggs are fully cooked.
- Step 8: Once out of the oven, sprinkle each tart with grated Parmesan cheese and top with a handful of fresh microgreens before serving.
Tips & Variations
- For a creamier egg, try cracking the eggs into a bowl and mixing slightly before adding them to the tart.
- Swap microgreens for fresh arugula or baby spinach for a different flavor and texture.
- Add a sprinkle of red pepper flakes for a subtle spicy kick.
- If puff pastry is not available, try using a pre-made pie crust as a base.
Storage
Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) for 5–7 minutes to keep the pastry crisp. Avoid microwaving as this may make the pastry soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use large eggs instead of small eggs?
Yes, you can substitute large eggs. Just keep in mind that the larger size may slightly overflow the tart, so crack carefully and adjust cooking time as needed.
Can these tarts be made ahead of time?
You can prepare the pastry bases and prosciutto ahead, but it’s best to add the eggs and bake just before serving for the freshest texture and taste.
Print
Baked Prosciutto and Egg Breakfast Tart Recipe
- Total Time: 32 minutes
- Yield: 12 tarts 1x
Description
This Baked Prosciutto and Egg Breakfast Tart is a delightful morning treat featuring flaky puff pastry topped with savory prosciutto, perfectly baked eggs, fresh microgreens, and a sprinkle of Parmesan cheese. Quick to assemble and baked to golden perfection, these tarts bring together rich flavors and appealing textures for a satisfying breakfast or brunch.
Ingredients
Puff Pastry and Eggs
- 2 sheets Puff Pastry
- 12 Small Eggs
Toppings
- 12 slices Prosciutto
- 1 cup Microgreens
- 1/2 cup Parmesan Cheese, grated
Seasonings
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Preheat oven. Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius) to prepare for baking the tarts.
- Prepare puff pastry. Cut the two sheets of puff pastry into 12 even squares to create individual tart bases.
- Shape tart edges. Fold the edges of each puff pastry square inward to form a raised border, creating a tart shell that will hold the egg and fillings.
- First bake with egg wash. Brush the folded pastry edges with egg wash to encourage browning and bake in the preheated oven for 7 minutes to set the pastry.
- Cool pastry shells. Remove the partially baked pastry from the oven and allow them to cool for 5 minutes to prevent overcooking the egg in the next step.
- Add fillings. Gently place one slice of prosciutto and one small egg into each tart shell. Season each tart with salt and freshly ground black pepper according to your taste.
- Bake with fillings. Return the tarts to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and the yolks reach your preferred level of doneness.
- Finish toppings. Remove the tarts from the oven and immediately top each with a generous handful of grated Parmesan cheese and fresh microgreens for a burst of flavor and freshness.
Notes
- Use fresh eggs for the best flavor and appearance.
- Adjust baking time depending on how runny or firm you prefer your egg yolks.
- Microgreens add a fresh, peppery bite—feel free to substitute with arugula or baby spinach if unavailable.
- For easier handling, use puff pastry sheets that are well chilled.
- If you want crispier crusts, bake the pastry a bit longer before adding the egg.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-inspired
Keywords: Prosciutto tart, breakfast tart, baked eggs, puff pastry breakfast, savory breakfast tart
