As the sun streams through my kitchen window on a lazy Sunday morning, I find myself enveloped in the mouthwatering aroma of my Baked Prosciutto and Egg Breakfast Tart. With each slice, you’re treated to a delightful combination of runny egg yolks, creamy Boursin cheese, and the unmistakably savory notes of prosciutto, all cradled in a golden, flaky puff pastry. This dish not only screams spring with its fresh flavors but also offers the perfect canvas for personalization. Whether you’re looking to impress brunch guests or simply want to indulge in a comforting home-cooked meal, this tart is your go-to solution. It’s a breeze to whip up yet looks impressively elegant on your table. So, let’s gather our ingredients and transform a quiet morning into a delicious celebration!
Why is the Baked Prosciutto and Egg Breakfast Tart a must-try?
Simplicity at its best: With just a few basic steps, this recipe makes brunch preparation a breeze.
Vibrant flavors: The combination of creamy Boursin cheese, savory prosciutto, and fresh arugula creates a delightful flavor experience.
Customizable options: Feel free to switch up the ingredients to match your tastes, whether using different cheeses or swapping meats.
Elegant presentation: This tart not only tastes great but looks stunning, perfect for impressing your guests.
Perfect for any occasion: Whether it’s a weekend brunch or a holiday gathering, this dish is sure to be a crowd-pleaser.
Quick to make: Spend less time in the kitchen and more time with friends and family—ideal for those leisurely mornings!
Baked Prosciutto and Egg Breakfast Tart Ingredients
For the Tart Base
- 6 large eggs – Provide the main protein and structure of the tart; make sure they are at room temperature for even cooking.
- 1 egg (beaten) for egg wash – Adds a beautiful golden color to the crust; substitute with milk if you prefer a non-egg wash.
- 1 tbsp water (for egg wash) – Helps thin the egg for a smoother application.
- 1 sheet puff pastry dough (thawed) – Creates a flaky crust; ensure it’s fully thawed before using, or make your own if you’re up for it!
- All-purpose flour (for dusting) – Prevents sticking when rolling out the pastry.
- Kosher salt – Enhances flavors throughout the dish.
For the Filling
- 2 oz Boursin cheese (or sub for goat cheese) – Adds creaminess and flavor depth; this is a key ingredient in our Baked Prosciutto and Egg Breakfast Tart.
- 3 tbsp green onion (finely chopped) – Provides a pop of freshness and a lovely color.
- 4 slices prosciutto – Contributes a savory, salty flavor; feel free to substitute with crispy bacon or smoked salmon.
- 1.5 tbsp Everything But The Bagel Seasoning – Adds flavor to the crust, can be replaced with sesame seeds or omitted entirely.
For the Salad Topping
- 2 cups arugula – Offers a peppery freshness in the salad topping.
- 1 tbsp olive oil – Adds richness and ties the salad together.
- 1 tbsp lemon juice (freshly squeezed) – Brightens up the flavor beautifully.
- 0.25 cup Parmigiano cheese (freshly shaved) – For garnish, adding a nutty flavor that’s simply irresistible!
How to Make Baked Prosciutto and Egg Breakfast Tart
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Preheat oven: Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your crust becomes perfectly golden and flaky.
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Prepare the pastry: Roll out the thawed puff pastry on a floured surface, then carefully transfer it to the prepared baking sheet. Score a 0.5-inch border around the edges and prick the surface with a fork to prevent it from puffing.
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Apply egg wash: Brush the pastry with the beaten egg wash, sprinkle it with Everything But The Bagel Seasoning, and bake for 10 minutes, or until it turns golden brown.
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Add Boursin cheese: Spread the creamy Boursin cheese evenly over the baked pastry. Carefully crack the eggs on top, making sure to space them out evenly, and sprinkle with kosher salt for flavor.
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Bake the tart: Return your tart to the oven and bake for an additional 12-14 minutes until the egg whites are set but the yolks remain slightly runny.
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Prepare the salad: While the tart finishes baking, toss the arugula with olive oil, freshly squeezed lemon juice, and a pinch of salt in a bowl.
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Serve: Once the tart is baked to perfection, remove it from the oven and top it with the arugula salad and fresh Parmigiano cheese. Serve immediately for the best experience!
Optional: Garnish with a sprinkle of additional Everything But The Bagel seasoning for extra flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Baked Prosciutto and Egg Breakfast Tarts are a fabulous choice for meal prep! You can prepare the pastry and fill it with Boursin cheese up to 24 hours in advance, ensuring it stays fresh by covering it tightly with plastic wrap and storing it in the refrigerator. For the best results, crack the eggs just before baking to maintain their pristine texture. When you’re ready to serve, simply assemble the prepped tart and bake it as directed, adding an extra minute or two if coming straight from the fridge. This way, you can enjoy a homemade brunch that tastes just as delicious as if it were made fresh!
Variations & Substitutions for the Baked Prosciutto and Egg Breakfast Tart
Feel free to get creative and make this tart uniquely yours with these exciting swaps and additions!
- Vegetable Boost: Add roasted vegetables like asparagus or sun-dried tomatoes to enhance the tart’s flavor and nutrition. They will add both color and freshness.
- Dairy-Free: Use cashew cream or a almond-based cheese to make this tart dairy-free while keeping it creamy and delicious.
- Different Cheeses: Substitute Boursin with herbed cream cheese, feta, or even sharp cheddar for varying flavor profiles. Each cheese brings a unique twist!
- Meat Alternatives: Go for turkey bacon or a plant-based sausage for a lighter version that still delivers on taste. Both options keep the dish hearty but with less fat.
- Spicy Kick: Sprinkle red pepper flakes or a dash of hot sauce over the eggs before baking for a little heat that tantalizes your taste buds.
- Individual Tarts: Cut the pastry into smaller squares to make delightful mini tarts, perfect for serving at parties or brunch gatherings. They make for a fun presentation!
- Herb Infusion: Add fresh herbs like thyme, dill, or chives directly into the egg mixture for an aromatic lift and extra flavor depth.
- Nutty Crunch: Sprinkle chopped nuts, such as toasted pine nuts or walnuts, on top of the arugula salad for additional texture and richness.
Let your taste adventures lead the way!
What to Serve with Baked Prosciutto and Egg Breakfast Tart?
Elevate your brunch experience with delightful pairings that complement the tart’s rich flavors and textures.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing sweetness that balances the savory tart perfectly.
- Crispy Hash Browns: These golden, crispy potatoes provide a satisfying crunch, enhancing the fluffy texture of the eggs.
- Zesty Citrus Mimosa: A sparkling, citrusy drink brightens your brunch, refreshing the palate between bites of the decadent tart.
- Roasted Asparagus: Tender, seasoned asparagus adds a lovely earthy flavor, enhancing the delightful spring theme of your meal.
- Creamy Yogurt Parfait: Layered with granola and berries, this light option brings a creamy, fruity finish to your meal, softening the savory notes of the tart.
- Herbed Goat Cheese Toasts: Spread herbed goat cheese on crusty bread for a delightful appetizer that introduces a creamy, tangy element before the main event.
- Rich Coffee or Espresso: A warm cup of coffee or espresso complements the dish beautifully, balancing the tart’s richness and awakening the senses.
- Chocolate Croissants: For those with a sweet tooth, these flaky pastries add an indulgent touch, inviting a cozy brunch atmosphere with a hint of sweetness.
How to Store and Freeze Baked Prosciutto and Egg Breakfast Tart
Room Temperature: Enjoy immediately for the best flavor; if left at room temperature, consume within 2 hours to ensure freshness.
Fridge: Store leftover tart tightly wrapped in plastic wrap in the refrigerator for up to 2 days. Reheat gently to revive that delicious flaky crust.
Freezer: For longer storage, freeze slices of the tart in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: To maintain its texture, reheat the Baked Prosciutto and Egg Breakfast Tart in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Expert Tips for Baked Prosciutto and Egg Breakfast Tart
- Thaw Pastry Fully: Ensure your puff pastry is completely thawed before rolling out; this guarantees it rolls easily for a perfectly flaky crust.
- Room Temperature Eggs: Using room temperature eggs helps in even cooking and promotes a better rise—a key to your Baked Prosciutto and Egg Breakfast Tart’s success.
- Prick the Dough: Don’t forget to prick the pastry with a fork prior to baking; this prevents it from puffing excessively, resulting in an even texture.
- Customize Ingredients: Feel free to swap meats and cheeses based on your preference, but keep quality in mind for the best flavor combinations in your tart.
- Egg Wash Option: If you’re avoiding eggs, a simple milk wash can also provide a lovely sheen to your crust; just brush it on before baking.
Baked Prosciutto and Egg Breakfast Tart Recipe FAQs
What should I look for when selecting eggs?
When choosing eggs for your Baked Prosciutto and Egg Breakfast Tart, opt for large, fresh eggs with no cracks on the shell. If possible, check the sell-by date on the carton—fresh eggs will provide the best flavor and rise when cooked. Also, room temperature eggs are ideal since they create a more even cooking temperature.
What’s the best way to store leftover tart?
To store your leftover Baked Prosciutto and Egg Breakfast Tart, wrap it tightly with plastic wrap or place it in an airtight container in the refrigerator for up to 2 days. When ready to enjoy, gently reheat it in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain the flaky crust.
Can I freeze Baked Prosciutto and Egg Breakfast Tart?
Absolutely! You can freeze slices of the tart for up to 1 month. To freeze, let the tart cool completely, then wrap each slice individually in plastic wrap and place them in an airtight container. When you’re ready to savor the tart again, thaw it overnight in the fridge and reheat in the oven for the best quality.
Why did my puff pastry not rise properly?
If your puff pastry didn’t rise as expected, it could be due to a few factors. Ensure your pastry is thawed fully before rolling out and that you’ve pricked the surface with a fork to prevent excessive puffing. Room temperature eggs are also important for even cooking. If your oven is not fully preheated, the pastry may not achieve that desired lift.
Are there any dietary considerations for this recipe?
Yes, if you’re preparing this dish for anyone with dietary restrictions, there are alternatives available. To make the Baked Prosciutto and Egg Breakfast Tart suitable for a gluten-free diet, replace the puff pastry with gluten-free dough or a vegetable crust. For dairy-free options, substitutions like non-dairy cream cheese can replace Boursin. Always check labels for hidden allergens if serving to guests with specific allergies.
How long can I keep the tart in the fridge?
The Baked Prosciutto and Egg Breakfast Tart is best enjoyed fresh, but you can refrigerate it for up to 2 days. After that, the crust may lose its delightful crispiness. Remember to store it properly in an airtight container to maximize freshness.
Baked Prosciutto and Egg Breakfast Tart for a Flavorful Brunch
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a floured surface, transfer it to the baking sheet, score a 0.5-inch border, and prick the surface with a fork.
- Brush the pastry with the beaten egg wash, sprinkle with Everything But The Bagel Seasoning, and bake for 10 minutes.
- Spread the creamy Boursin cheese evenly over the baked pastry. Crack the eggs on top, space them out, and sprinkle with kosher salt.
- Return to the oven and bake for an additional 12-14 minutes until the egg whites are set but yolks remain runny.
- While the tart is baking, toss the arugula with olive oil, lemon juice, and a pinch of salt in a bowl.
- Once baked, remove the tart from the oven and top it with the arugula salad and fresh Parmigiano cheese. Serve immediately.