As I stood in my kitchen last Sunday morning, the sun streaming through the window, I realized that nothing says “comfort” quite like a warm slice of Baked Prosciutto and Egg Breakfast Tart. This delightful dish combines a flaky puff pastry with creamy cheese and perfectly baked eggs, making it an ideal centerpiece for brunch gatherings or special family breakfasts. One of the best features of this recipe is its incredible versatility; you can easily customize the toppings to suit your taste, whether you’re leaning towards extra greens or switching up the cheese. Plus, it comes together in a snap, so you can spend more time enjoying your meal and less time fussing in the kitchen. Ready to impress your loved ones? Let’s dive into the deliciousness!
Why is this breakfast tart so special?
Unmatched Flavors: Bright, savory prosciutto pairs with creamy Boursin cheese, creating a delightful explosion of taste in every bite.
Customizable Creativity: Whether you prefer goat cheese or want to swap in smoked salmon, this tart welcomes your unique twist!
Quick and Easy: With just a few simple steps, you’ll have a delicious brunch dish ready and on the table in no time.
Crowd-Pleaser: Perfect for Sunday brunch or special family gatherings, everyone will rave about this stunning tart!
Textures to Savor: Flaky pastry complements the soft eggs and fresh arugula, offering a mouthwatering contrast that keeps each slice exciting.
Best Served Fresh: Enjoy it right out of the oven, or save leftovers to reheat for a delightful breakfast throughout the week. For more tasty breakfast ideas, check out my Mediterranean Diet Breakfast or Japanese Egg Sandwich.
Baked Prosciutto and Egg Breakfast Tart Ingredients
For the Tart Base
• 6 large eggs – Room temperature eggs ensure even cooking for the perfect texture.
• 1 egg (beaten for egg wash) – Adds a beautiful shine and golden color to your pastry.
• 1 tbsp water (for egg wash) – Helps create a smooth and even egg wash for a perfect finish.
• 1 sheet puff pastry dough (thawed) – The foundation of this dish, yielding a flaky and buttery crust.
• All-purpose flour (for dusting) – Prevents sticking when rolling out your pastry.
• Kosher salt – Elevates and enhances the savory flavors in the dish.
For the Filling
• 2 oz Boursin cheese (or substitute goat cheese) – Adds creaminess and flavor, spreading easily for an even layer.
• 3 tbsp green onion (finely chopped) – Provides a mild onion flavor and bright color.
• 4 slices prosciutto – Introduces savory and salty deliciousness; feel free to swap for bacon or lox.
• 1 ½ tbsp Everything But The Bagel Seasoning – A flavor-packed blend that elevates the crust; try sesame seeds as a substitution.
For the Topping
• 2 cups arugula – Offers fresh, peppery notes that complement the richness of the tart.
• 1 tbsp olive oil – Adds richness to the arugula salad, enhancing its flavor profile.
• 1 tbsp lemon juice (freshly squeezed) – Brightens up the salad with zesty freshness.
• ¼ cup Parmigiano cheese (freshly shaved) – Adds a nutty depth to your salad, completing the dish.
This Baked Prosciutto and Egg Breakfast Tart is simply irresistible, making your brunch gatherings truly special!
Step‑by‑Step Instructions for Baked Prosciutto and Egg Breakfast Tart
Step 1: Preheat and Prepare
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. While the oven heats, let your egg and puff pastry come to room temperature for about 30 minutes. This step guarantees even cooking and a perfectly flaky crust when you bake your Baked Prosciutto and Egg Breakfast Tart.
Step 2: Roll Out the Pastry
On a lightly floured surface, roll out the thawed puff pastry until it reaches your desired thickness—around ¼ inch is ideal. Once rolled, carefully transfer the pastry onto the prepared baking sheet. This ensures a strong base for your tart, ready to hold all those delicious toppings. Keep the edges intact to contain the fillings when baking.
Step 3: Score and Prick the Pastry
Using a sharp knife, gently score a 1-inch border around the edges of the pastry without cutting all the way through. This will create a raised crust. Then, use a fork to prick the surface of the pastry in several places. Pricking prevents excessive puffing during the initial baking stage, ensuring your Baked Prosciutto and Egg Breakfast Tart cooks evenly.
Step 4: Apply Egg Wash
In a small bowl, whisk together one egg with a tablespoon of water to create an egg wash. Brush this mixture evenly over the pastry, paying particular attention to the edges for a beautiful golden finish. Sprinkle the Everything But The Bagel seasoning on top to add flavor and a delightful crunch to your crust before baking.
Step 5: Pre-Bake the Pastry
Place the baking sheet in the preheated oven and bake for 10 minutes, or until the pastry is just starting to turn golden brown. This step ensures a firm crust capable of holding the rich filling as you prepare your delightful Baked Prosciutto and Egg Breakfast Tart. Keep an eye on it to prevent over-browning.
Step 6: Add Cheese and Eggs
Once the pastry is pre-baked, remove it from the oven and spread the creamy Boursin cheese evenly across the surface. With care, crack the eggs directly on top of the cheese, spacing them evenly. Sprinkle a pinch of kosher salt over the eggs to enhance flavor. This layer creates a rich and savory base for your tart.
Step 7: Bake Until Perfectly Cooked
Return the tart to the oven and bake for an additional 12 to 14 minutes. Watch closely as the egg whites should be set, while the yolks remain slightly runny for the best texture. Your Baked Prosciutto and Egg Breakfast Tart will transform into a golden, bubbling delight, ready for its finishing touches.
Step 8: Finish with Toppings
After removing the tart from the oven, let it cool slightly before topping with finely chopped green onions, torn prosciutto, and a fresh arugula salad. To dress the salad, drizzle olive oil and freshly squeezed lemon juice over the arugula, then sprinkle with shaved Parmigiano cheese. This layering introduces a burst of flavors to complete your brunch masterpiece.
Step 9: Serve and Enjoy
Slice your Baked Prosciutto and Egg Breakfast Tart into generous portions and serve warm. The combination of flaky pastry, creamy cheese, and perfectly cooked eggs topped with the peppery arugula salad makes for an irresistible dish. Set it at the center of your brunch table, and watch as everyone gathers for a taste of this delightful creation!
Storage Tips for Baked Prosciutto and Egg Breakfast Tart
Fridge: Store leftovers in an airtight container for up to 2 days. Ensure your tart is cooled before sealing it to maintain its texture.
Freezer: For longer storage, wrap slices individually in plastic wrap and then in aluminum foil. They can be frozen for up to 1 month.
Reheating: To enjoy your Baked Prosciutto and Egg Breakfast Tart, reheat in the oven at 350°F (175°C) for about 10–15 minutes until warmed through. This will help retain the pastry’s flakiness.
Best Fresh: While delicious as leftovers, this tart is truly best enjoyed fresh from the oven, so share with friends and family for a delightful brunch!
Make Ahead Options
These Baked Prosciutto and Egg Breakfast Tart preparations are perfect for busy home cooks! You can prepare the puff pastry base up to 24 hours in advance by rolling it out and placing it on the baking sheet. Cover it tightly with plastic wrap and refrigerate to maintain its flakiness. Additionally, you can pre-chop your toppings—like green onions and prosciutto—up to 3 days ahead; just keep them in an airtight container to preserve freshness. When ready to bake, spread the cheese, crack the eggs on top, and finish by baking for 12 to 14 minutes until the eggs are set. This way, you enjoy more time with family and friends while still enjoying delicious, homemade flavors!
Expert Tips for Baked Prosciutto and Egg Breakfast Tart
• Room Temperature Eggs: Ensure your eggs are at room temperature before using them. This helps achieve evenly cooked whites and perfectly runny yolks.
• Pre-Bake Wisely: Don’t skip the pre-baking step! It forms a sturdy base that prevents sogginess, allowing your Baked Prosciutto and Egg Breakfast Tart to hold its shape beautifully.
• Creative Toppings: Feel free to mix and match toppings! Experiment with different cheeses, cured meats, or even sautéed veggies to personalize your tart to perfection.
• Watch the Oven: Keep an eye on your tart as it bakes. Remove it when the egg whites are set but the yolks remain slightly runny for the best texture.
• Storage Savvy: If you have leftovers, store them in the refrigerator and reheat in the oven to maintain crust crispness, making for a delicious breakfast treat the next day!
What to Serve with Baked Prosciutto and Egg Breakfast Tart
Indulge in the perfect brunch experience with these delightful pairings that elevate your meal to new heights.
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Fresh Fruit Salad: A vibrant mix of seasonal fruits adds sweetness and freshness, balancing the savory flavors of the tart beautifully.
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Creamy Mashed Potatoes: Their buttery texture contrasts nicely with the flaky pastry, creating a satisfying and comforting dish for your guests.
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Crispy Bacon: The salty crunch of crispy bacon offers an irresistible complement to the creamy cheese and egg, making every bite a treat.
Nothing pairs better with this Baked Prosciutto and Egg Breakfast Tart than a refreshing drink!
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Mimosas: A classic brunch favorite, the tangy citrusy flavor of mimosas pairs perfectly with the savory notes of the tart, enhancing the overall experience.
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Herbal Iced Tea: A chilled herbal iced tea brings a cooling element, cleansing the palate beautifully between bites of rich flavors.
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Decadent Croissants: Flaky, buttery croissants add an extra layer of luxury to your brunch spread; enjoy them either plain or with a mild jam for sweetness.
For a sweet finish, consider serving a light dessert.
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Lemon Tart: The tangy brightness of a lemon tart perfectly complements the rich flavors of the breakfast dish, leaving your taste buds craving more.
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Dark Chocolate Espresso Cake: The rich intensity of dark chocolate nicely rounds out the meal, creating a memorable brunch experience everyone will savor.
Baked Prosciutto and Egg Breakfast Variations
Feel free to personalize this delightful tart with your favorite ingredients to create a dish that truly speaks to your taste buds.
- Cheese Swap: Try herbed cream cheese or goat cheese instead of Boursin for a different flavor experience.
- Meat Alternatives: Replace prosciutto with crispy bacon or smoked salmon for a delightful twist on the traditional.
- Power-Up with Veggies: Add sautéed asparagus, zucchini, or bell peppers for an extra nutritious and colorful topping. These vegetables not only enhance flavor but also add a lovely crunch.
- Herb Infusion: Add fresh basil or dill to the arugula salad for a bright herbal note that uplifts the dish.
- Spicy Kick: Sprinkle red pepper flakes or drizzle some sriracha before serving to elevate the heat level for spicy food lovers.
- Mediterranean Flair: Incorporate feta cheese and kalamata olives instead of cheese and prosciutto to give your tart a Mediterranean spin—perfect for fans of bright, tangy flavors.
- Low-Carb Option: Use a cauliflower crust instead of puff pastry for a lighter, gluten-free variation that doesn’t skimp on flavor.
- Sweet & Savory: Top with some fresh figs or a drizzle of balsamic reduction after baking for a sophisticated sweet contrast to the savory ingredients.
Craving more breakfast inspiration? Don’t miss my delicious Breakfast Egg Muffins or explore a delightful Orange Croissant Breakfast Bake. Enjoy crafting your perfect brunch tart!
Baked Prosciutto and Egg Breakfast Tart Recipe FAQs
How do I select ripe ingredients for my tart?
Absolutely! Choose room temperature eggs for even cooking and a creamy texture. When selecting puff pastry, look for one that’s well-packaged and free of any dark spots. For your greens, fresh arugula should be vibrant with no wilting or brown edges—this ensures crispness in your salad!
How do I store leftovers from this tart?
Very! Allow the Baked Prosciutto and Egg Breakfast Tart to cool completely before placing it in an airtight container. Stored properly, it will keep in the refrigerator for up to 2 days. Make sure to consume it within that time frame for the best flavor and texture!
Can I freeze this tart for later?
Certainly! If you have leftovers or want to prepare this dish in advance, wrap individual slices in plastic wrap, then in aluminum foil to prevent freezer burn. You can freeze the tart for up to 1 month. When you’re ready to enjoy, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes to retain its delectable flakiness.
What should I do if my pastry turns out soggy?
Don’t worry, it happens to the best of us! To combat sogginess, make sure you pre-bake the pastry for 10 minutes until it’s lightly golden before adding the toppings. Additionally, ensure that you’re using room temperature eggs and be mindful of how much cheese you spread—too much moisture can lead to a soggy crust.
Are there any dietary considerations for this recipe?
Indeed! If you’re cooking for someone with dietary restrictions, you can easily customize this recipe. For a gluten-free option, look for gluten-free puff pastry. Additionally, cheese substitutions can be made for lactose intolerance, using vegan cheese or a simple egg-based filling without dairy. Always check for allergies, especially with prosciutto or other cured meats, to ensure everyone can enjoy your delightful tart!
How long can I keep leftovers in the fridge?
You can keep your leftovers in the refrigerator for up to 2 days. Be sure to seal them in an airtight container. While it’s tempting to keep it longer, for optimal freshness and flavor, enjoy it within that timeframe to make the most of the tender pastry and creamy filling.
Baked Prosciutto and Egg Breakfast Tart for Effortless Brunch
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the thawed puff pastry until it reaches around ¼ inch thick, transfer to the prepared baking sheet.
- Score a 1-inch border around the edges of the pastry and prick the surface with a fork.
- Whisk together one egg with a tablespoon of water, then brush over the pastry as an egg wash.
- Pre-bake the pastry for 10 minutes until just golden brown.
- Spread Boursin cheese evenly across the pre-baked pastry, crack the eggs on top, and sprinkle with kosher salt.
- Return the tart to the oven and bake for an additional 12 to 14 minutes.
- Top with green onions, torn prosciutto, and arugula salad drizzled with olive oil and lemon juice.
- Slice and serve warm, enjoying the combination of flavors.
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