Baked Prosciutto and Egg Breakfast Tart for a Cozy Brunch

Baked Prosciutto and Egg Breakfast Tart is a delicious twist on brunch classics, featuring rich flavors and crispy textures.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 slices

Course: Breakfast

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

6 large eggs Ensure they are at room temperature for even cooking.
1 sheet puff pastry dough (thawed) Provides a flaky texture; ensure it’s properly thawed and rolled out.
all-purpose flour (for dusting) Prevents sticking while rolling out the dough.
1 large egg (beaten, for egg wash) Adds shine to the pastry.
1 tbsp water (for egg wash) Helps thin the egg for easier brushing.
to taste kosher salt Enhances flavor.

For the Filling

2 oz Boursin cheese (or goat cheese) Provides creaminess and flavor; can substitute with herbed cream cheese.
4 slices prosciutto Adds savory richness; can be swapped with bacon or lox.
3 tbsp green onion (finely chopped) Adds a fresh, mild onion flavor.
1.5 tbsp Everything But The Bagel Seasoning For extra flavor on the pastry; consider sesame seeds as an alternative.

For the Salad Topping

2 cups arugula Adds a peppery bite and freshness.
1 tbsp olive oil Provides richness for dressing the salad.
1 tbsp lemon juice (freshly squeezed) Brightens the salad.
0.25 cup Parmigiano cheese (freshly shaved) Adds umami and a salty finish to the salad.

Equipment

Oven
Baking sheet
Parchment paper
Mixing Bowl
Whisk
Rolling Pin

Method

Step-by-Step Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the sheet of puff pastry and trim the edges.
Whisk together 1 beaten egg and 1 tbsp water for the egg wash. Brush over the puff pastry.
Bake the prepared pastry for about 10 minutes, until edges are golden brown.
Spread Boursin cheese over baked pastry and crack six large eggs evenly on top.
Bake for an additional 12-14 minutes until egg whites are set, and yolks are slightly runny.
Combine arugula with olive oil, lemon juice, and a pinch of salt in a bowl and toss gently.
Let tart cool slightly, top with dressed arugula and freshly shaved Parmigiano cheese before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 800IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for best results. Customize with seasonal vegetables if desired.

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