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Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart for Weekend Brunch Bliss

This Baked Prosciutto and Egg Breakfast Tart is a delightful blend of flaky pastry, creamy cheese, and rich eggs, making it a brunch favorite.
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 6 large eggs Use room temperature for even cooking.
  • 1 sheet puff pastry dough (thawed) Ensure it is thawed beforehand.
  • all-purpose flour for dusting Prevents sticking when rolling.
For the Filling
  • 2 oz Boursin cheese Can substitute with goat cheese.
  • 4 slices prosciutto Can substitute with bacon or sausage.
  • 3 tbsp green onion (finely chopped) For added color.
  • 1.5 tbsp Everything But The Bagel Seasoning Optional or can replace with sesame seeds.
For the Topping
  • 2 cups arugula Can substitute with spinach.
  • 1 tbsp olive oil For dressing the salad.
  • 1 tbsp lemon juice (freshly squeezed) Enhances freshness.
  • 0.25 cup Parmigiano cheese (freshly shaved) For garnishing.
For the Egg Wash
  • 1 egg (beaten) for egg wash Creates a golden crust.
  • 1 tbsp water Thin the egg for easier brushing.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • Fork
  • Knife
  • Rolling Pin

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Allow eggs and puff pastry to come to room temperature for about 30 minutes.
  3. Roll out the puff pastry to about 1/8 inch thick on a floured surface and trim edges.
  4. Score a half-inch border around the pastry and prick the center with a fork.
  5. Brush egg wash over the pastry and sprinkle with Everything But The Bagel Seasoning, then bake for 10 minutes.
  6. Spread Boursin cheese evenly across the base of the pastry.
  7. Crack the remaining 6 eggs onto the cheese layer, sprinkle with kosher salt, and bake for another 12-14 minutes.
  8. Garnish with green onions and prosciutto.
  9. Combine arugula, olive oil, and lemon juice in a bowl, toss and set aside.
  10. Top the tart with dressed arugula and shave Parmigiano cheese over the top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure the puff pastry is fully thawed and use room temperature eggs for best results.

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