Baked Prosciutto and Egg Breakfast Tart for Weekend Brunch Bliss

This Baked Prosciutto and Egg Breakfast Tart is a delicious and easy recipe that promises to elevate your brunch experience.

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Prep Time 30

Cook Time 22

Total Time 52

Servings: 8 slices

Course: Breakfast

Cuisine: Italian

Calories: 280

Ingredients Equipment Method Nutrition Notes

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.

Equipment

Oven
Baking sheet
Parchment paper
fork
Whisk
knife

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Roll out the thawed puff pastry into a rectangle approximately ¼ inch thick on a lightly floured surface.
Prick the puff pastry all over with a fork to create steam vents; this prevents excessive puffing.
Brush the pastry with the egg wash and sprinkle everything but the bagel seasoning around the crust.
Bake the pastry for about 10 minutes or until golden brown.
Spread the Boursin cheese evenly across the warm pastry base and crack the eggs on top.
Return the tart to the oven and bake for an additional 12-14 minutes until the egg whites are set but yolks are slightly runny.
Add green onions and prosciutto slices on top after baking.
Toss the arugula with olive oil, lemon juice, and a pinch of salt in a large bowl.
Serve the tart topped with the arugula salad and freshly shaved Parmigiano cheese.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 230mgSodium: 500mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Enjoy your tart shortly after baking for the best texture. Reheat leftovers in the oven to maintain crispness.

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