Name: Baked Prosciutto and Egg Breakfast Tart for Weekend Brunch Bliss
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Ingredients: 6 large eggs (Provide structure and protein; using room temperature helps them cook evenly.); 1 egg beaten (for egg wash) (Gives a beautiful golden finish to the pastry.); 1 tbsp water (for egg wash) (Ensures the egg wash has the right consistency.); 1 sheet puff pastry dough (thawed) (Forms a flaky, buttery base; make sure it’s fully thawed to avoid tearing.); all-purpose flour (for dusting) (Prevents sticking to your surface during rolling.); kosher salt (Enhances the flavor of both the eggs and the pastry.); 2 oz Boursin cheese (Adds creamy richness; substitute with goat cheese for a different flavor.); 3 tbsp green onion (finely chopped) (Introduces a fresh, crunchy element to the tart.); 4 slices prosciutto (Brings a savory and salty depth; feel free to replace with bacon or smoked salmon for variety.); 1.5 tbsp Everything But The Bagel Seasoning (Adds delightful texture and flavor to the pastry edges; can be swapped with sesame seeds.); 2 cups arugula (Provides a fresh, peppery bite to balance the rich tart.); 1 tbsp olive oil (Perfect for dressing the arugula.); 1 tbsp lemon juice (freshly squeezed) (Brightens the salad with its refreshing acidity.); 0.25 cup Parmigiano cheese (freshly shaved) (Adds a sweet and nutty touch to the salad.)

As I stood in my kitchen, the aroma of flaky pastry wafted through the air, igniting memories of leisurely brunches spent with loved ones. Today, I’m excited to share my recipe for a delightful Baked Prosciutto and Egg Breakfast Tart, a dish that strikes the perfect balance between indulgence and comfort. This tart is not only easy to whip up but also allows for endless customization, making it a versatile option for any breakfast or brunch table. With its buttery layers of puff pastry topped with creamy Boursin cheese and perfectly baked eggs, this savory delight is destined to become a new favorite. Ready to elevate your brunch game? Let’s dive into this deliciously simple recipe together!

Why is this breakfast tart so special?

Simplicity: Even if you’re new to baking, this tart is straightforward, requiring just a few simple steps.

Customizable: Feel free to swap out prosciutto for bacon or add your favorite vegetables like spinach for a personal touch.

Delicious Layers: Each bite delivers a decadent mix of flaky pastry, creamy cheese, and perfectly cooked eggs, satisfying every craving.

Crowd-Pleasing: Serve it at your next brunch gathering and watch your friends and family savor the flavors—it’s a guaranteed hit!

Quick Prep: On busy mornings, this dish can be assembled ahead of time so you can pop it in the oven right before serving.

If you love layers of flavor and easy customization, this Baked Prosciutto and Egg Breakfast Tart is a perfect addition, just like my Egg Roll Stir Fry for a quick and healthy twist on breakfast.

Baked Prosciutto and Egg Breakfast Tart Ingredients

For the Tart Base
• 6 large eggs – Provide structure and protein; using room temperature helps them cook evenly.
• 1 egg (beaten, for egg wash) – Gives a beautiful golden finish to the pastry.
• 1 tbsp water (for egg wash) – Ensures the egg wash has the right consistency.
• 1 sheet puff pastry dough (thawed) – Forms a flaky, buttery base; make sure it’s fully thawed to avoid tearing.
• All-purpose flour (for dusting) – Prevents sticking to your surface during rolling.
• Kosher salt – Enhances the flavor of both the eggs and the pastry.

For the Filling
• 2 oz Boursin cheese – Adds creamy richness; substitute with goat cheese for a different flavor.
• 3 tbsp green onion (finely chopped) – Introduces a fresh, crunchy element to the tart.
• 4 slices prosciutto – Brings a savory and salty depth; feel free to replace with bacon or smoked salmon for variety.
• 1.5 tbsp Everything But The Bagel Seasoning – Adds delightful texture and flavor to the pastry edges; can be swapped with sesame seeds.

For the Salad
• 2 cups arugula – Provides a fresh, peppery bite to balance the rich tart.
• 1 tbsp olive oil – Perfect for dressing the arugula.
• 1 tbsp lemon juice (freshly squeezed) – Brightens the salad with its refreshing acidity.
• 0.25 cup Parmigiano cheese (freshly shaved) – Adds a sweet and nutty touch to the salad.

Elevate your brunch with this vibrant Baked Prosciutto and Egg Breakfast Tart, where each ingredient plays a vital role in creating a mouthwatering experience your guests will adore!

Step‑by‑Step Instructions for Baked Prosciutto and Egg Breakfast Tart

Step 1: Preheat and Prepare Baking Sheet
Begin by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup. While the oven is heating, gather your ingredients and allow the eggs and puff pastry to come to room temperature, which takes about 30 minutes. This step is crucial for even cooking and better puff pastry texture.

Step 2: Roll Out the Puff Pastry
On a lightly floured surface, roll out the thawed puff pastry into a rectangle approximately ¼ inch thick. Make sure to dust the surface as needed to prevent sticking. Once rolled out, use a sharp knife to trim the edges if necessary, then score a half-inch border around the perimeter. This scoring will form your crust, which helps it rise beautifully during baking.

Step 3: Prick and Prepare the Pastry
Using a fork, prick the puff pastry all over to create steam vents; this will prevent it from puffing up too much while baking. In a small bowl, whisk together the beaten egg and water to create your egg wash. Brush the egg wash generously over the entire pastry, focusing on the edges, then sprinkle everything but the bagel seasoning around the crust for a flavorful finish.

Step 4: Bake the Puff Pastry
Place the prepared pastry in the preheated oven and bake for about 10 minutes, or until it turns golden brown. Keep an eye on it, as you want a perfectly puffed, golden crust. Once baked, remove the puff pastry from the oven and let it cool slightly before adding the filling.

Step 5: Add the Cheese and Crack Eggs
Spread the creamy Boursin cheese evenly across the warm pastry base, reaching the scored edges. Next, carefully crack the six large eggs on top of the cheese, spacing them evenly and sprinkling a bit of kosher salt over the eggs for added flavor. The cheese and eggs create a rich filling that complements the flaky pastry.

Step 6: Return to Oven for Final Baking
Return the assembled breakfast tart to the oven and bake for an additional 12-14 minutes. Bake until the egg whites are fully set but the yolks remain slightly runny, achieving a luscious texture that pairs wonderfully with the Baked Prosciutto and Egg Breakfast Tart.

Step 7: Add Toppings After Baking
Once baked, remove the tart from the oven. Let it sit for a moment as you finely chop the green onions and arrange the prosciutto slices on top. The warm tart allows the prosciutto to slightly crisp and meld with the eggs, adding a savory depth to each slice.

Step 8: Prepare the Arugula Salad
While the tart rests, toss the arugula with olive oil, freshly squeezed lemon juice, and a pinch of salt in a large bowl. This fresh salad not only complements the richness of the tart but also adds a delightful crunch. The brightness of the lemon will elevate the whole dish!

Step 9: Serve Your Delicious Creation
Finally, top the warm tart with the dressed arugula salad and sprinkle freshly shaved Parmigiano cheese over the top. Cut the tart into squares or rectangles for serving. This Baked Prosciutto and Egg Breakfast Tart is perfect for brunch and will surely impress your family and friends.

What to Serve with Baked Prosciutto and Egg Breakfast Tart

Complement your morning delight with these delectable pairings that enhance and elevate your brunch experience.

Crispy Hash Browns: They add a satisfying crunch and a comforting potato flavor that balances with the tart’s creaminess. Your guests will love the satisfying crunch contrast!
Fresh Fruit Salad: A medley of vibrant fruits provides a refreshing and light counterpoint, cleansing the palate between bites of savory tart. The natural sweetness of the fruit complements the rich flavors beautifully.
Zesty Mimosa: This classic brunch cocktail adds a bubbly brightness with its sparkling wine and citrusy notes, making every sip a festive experience. Perfectly refreshing with each bite!
Roasted Asparagus: Roast them with a sprinkle of salt and olive oil to enjoy a vibrant veggie that adds a touch of elegance. They bring a lovely earthiness that works harmoniously.
Creamy Avocado Toast: Pairing this creamy delight with the tart creates a rich and satisfying meal, ideal for avocado lovers. It brings a smooth, buttery quality that contrasts deliciously with crispy pastry.
Greek Yogurt Parfaits: Layered with granola and fresh berries, these parfaits offer a sweet, creamy, and nutritious complement without overwhelming the taste buds. A delightful way to finish off your meal!
Herbed Tomato Salad: A simple salad made with ripe tomatoes, olive oil, and fresh herbs brightens up your plate while enhancing the overall taste profile. The acidity and freshness foil the richness of the tart beautifully.
Chai Latte: Warm and aromatic, this spiced beverage adds a unique flair to your brunch, offering comforting warmth alongside your tart. Its spices introduce exciting flavors that complement the eggs!

Expert Tips for Baked Prosciutto and Egg Breakfast Tart

Room Temperature Eggs: Ensure your eggs are at room temperature for even cooking; this avoids rubbery whites and ensures perfectly set yolks.
Perfectly Pricked Pastry: Use a fork to pierce the pastry thoroughly before baking to prevent it from puffing excessively—this keeps your tart even and allows for a delightful rise.
Customize with Confidence: Don’t hesitate to swap out prosciutto for bacon or add seasonal veggies like asparagus for a personal twist on the classic Baked Prosciutto and Egg Breakfast Tart.
Mind the Baking Time: Watch closely during the final bake; overcooking the eggs can result in a dry texture. The whites should be set while the yolks remain creamy.
Serve Fresh: Enjoy your tart shortly after baking for the best texture. If needed, reheat leftovers in the oven to maintain crispness—microwaving can lead to a soggy crust.

How to Store and Freeze Baked Prosciutto and Egg Breakfast Tart

Fridge: Store leftover tart in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven to maintain crispness.

Freezer: For longer storage, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.

Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until heated through. This will keep your Baked Prosciutto and Egg Breakfast Tart deliciously flaky!

Make Ahead Options

These Baked Prosciutto and Egg Breakfast Tarts are perfect for meal prep and can make your busy mornings effortless! You can assemble the entire tart up to 24 hours in advance—just prepare the puff pastry, layer with Boursin cheese, and crack the eggs on top, sprinkling with salt. After this, cover the tart tightly with plastic wrap to prevent drying out. When you’re ready to bake, simply remove the wrap and pop it in the oven, adding an extra minute to ensure it’s heated through. The result will be just as delicious, allowing you to enjoy the savory flavors of this tart without the morning rush!

Baked Prosciutto and Egg Breakfast Tart Variations

Customize your tart to spark joy in every bite with exciting twists and delightful swaps!

Dairy-Free: Substitute Boursin cheese with a dairy-free cream cheese or vegan cheese to cater to lactose-intolerant guests.
Vegetarian: Swap prosciutto for mushrooms or roasted cherry tomatoes, elevating the filling with earthy flavors and vibrant colors.
Herbed Delight: Add fresh herbs like thyme or basil to the cheese mixture for an aromatic kick that complements the tart beautifully.
Spicy Kick: Incorporate sliced jalapeños or drizzle with sriracha before serving for those who crave a bit of heat.
Whole Grain: Use whole grain puff pastry for added nutrition, delivering a nutty flavor that pairs wonderfully with the savory ingredients.
Savory Greens: Replace arugula with baby kale or sautéed spinach, enriching the dish with a different leafy texture and taste.
Roasted Veggies: Scatter roasted zucchini or bell peppers over the cheese before adding the eggs, enhancing the tart’s flavor and adding a colorful twist.
Smoky Flavor: Swap out prosciutto for smoked salmon; this luxurious twist will leave your guests enchanted and craving more.

Feel free to experiment and make this Baked Prosciutto and Egg Breakfast Tart your own! Plus, once you’ve savored this dish, keep the brunch inspiration flowing with my Traditional Chinese Egg Rolls or try a protein-packed twist with Cottage Cheese Egg Salad that brightens your table!

Baked Prosciutto and Egg Breakfast Tart Recipe FAQs

What kind of prosciutto should I use?
Absolutely! Look for thinly sliced prosciutto in your local deli or specialty store. If you prefer, you can substitute it with bacon or smoked salmon to tailor it to your taste.

How should I store leftovers?
To store leftover Baked Prosciutto and Egg Breakfast Tart, simply place it in an airtight container in the refrigerator for up to 2 days. When you’re ready to enjoy, reheat it in a preheated oven at 350°F (175°C) until warmed through to help maintain its flaky texture.

Can this tart be frozen?
Very! You can freeze this tart for longer storage. Wrap individual slices tightly in plastic wrap, followed by aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until fully warmed.

What if I don’t have Boursin cheese?
No worries! If you don’t have Boursin cheese on hand, a great alternative would be goat cheese or herbed cream cheese. Both options will provide a creamy texture and delicious flavor, adapting perfectly to your Baked Prosciutto and Egg Breakfast Tart.

Can I use egg whites instead of whole eggs?
Absolutely! For a lighter version of this dish, you can use egg whites or a combination of whole eggs and egg whites. This will still add protein while reducing the overall richness of the tart, making it a healthier option for breakfast or brunch.

Are the leftovers safe for my pets?
It’s best to avoid sharing this tart with your pets, especially due to ingredients like cheese and prosciutto, which can be high in salt and fat. Always keep human food separate from your furry friends to ensure their safety!