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Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart for Spring Brunch Bliss

This Baked Prosciutto and Egg Breakfast Tart is an impressive dish for brunch, combining crispy prosciutto, creamy cheese, and fresh arugula.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 6 large eggs Provides the main protein and structure
  • 1 large egg beaten for egg wash
  • 1 tbsp water for egg wash
  • 1 sheet puff pastry dough thawed
For the Filling
  • 2 oz Boursin cheese or goat cheese
  • 3 tbsp green onion finely chopped
  • 4 slices prosciutto can be substituted with bacon or smoked salmon
  • 1.5 tbsp Everything But The Bagel Seasoning adds seasoning and texture
For the Salad Topping
  • 2 cups arugula provides a fresh, peppery crunch
  • 1 tbsp olive oil to dress the salad
  • 1 tbsp lemon juice freshly squeezed
  • 0.25 cup Parmigiano cheese freshly shaved

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper
  • Mixing Bowl
  • Knife
  • Fork

Method
 

Prepping the Tart
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Allow puff pastry dough and large eggs to reach room temperature for about 30 minutes.
  3. Roll out the thawed puff pastry into a rectangle on a lightly floured surface.
  4. Transfer the rolled pastry onto the prepared baking sheet and score a ½-inch border around the edges.
  5. Whisk together 1 beaten egg and 1 tablespoon of water for egg wash and brush over the scored edges.
  6. Sprinkle the Everything But The Bagel seasoning over the pastry.
  7. Pre-bake the pastry for approximately 10 minutes until the edges are golden brown.
  8. Spread the Boursin cheese evenly over the base and crack the eggs onto the tart.
  9. Bake for an additional 12-14 minutes, or until the egg whites are set.
  10. Top the baked tart with crispy prosciutto slices and finely chopped green onions.
  11. In a mixing bowl, toss arugula with olive oil, lemon juice, and a pinch of salt.
  12. Slice and serve the tart topped with the arugula salad and shaved Parmigiano cheese.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 14gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 650mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Chill your pastry before rolling it out for better results. Keep an eye on the eggs to avoid overcooking.

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