As I slid the golden Baked Prosciutto and Egg Breakfast Tart out of the oven, the savory aroma enveloped my kitchen, instantly sparking joy. This recipe isn’t just a delightful brunch option; it’s a canvas for creativity, allowing you to customize each bite to your preference. With layers of flaky puff pastry, creamy Boursin cheese, and perfectly baked eggs, this dish transforms humble ingredients into a crowd-pleaser that’s perfect for any gathering. Not only is it quick to whip up, but it also showcases seasonal freshness, making it an ideal choice for those lovely spring mornings. Ready to impress your friends and family with minimal effort? Let’s dive into this savory adventure together!
Why Choose This Breakfast Tart?
Customizable: This Baked Prosciutto and Egg Breakfast Tart is an open invitation to get creative in the kitchen! Tailor it to your tastes with different cheeses like feta or ricotta, and feel free to mix in some roasted veggies for a nutritious boost.
Quick & Easy: With just a few simple steps, you can have a gourmet brunch dish ready in no time. Perfect for those busy mornings, this recipe is as effortless as it is delicious!
Crowd-Pleasing: Whether you’re hosting friends or simply treating your family, this tart is sure to impress. Its beautiful presentation and vibrant flavors make it the star of any breakfast table.
Seasonal Freshness: Featuring ingredients like arugula and eggs, this dish highlights fresh spring flavors, making it a delightful choice for the season. Pair it with a refreshing side salad or fruit for a balanced meal!
Ready to explore more delicious breakfast ideas? Check out my Oatmeal Apple Breakfast for another delightful treat.
Baked Prosciutto and Egg Breakfast Tart Ingredients
For the Tart
- Eggs – Provide structure and protein; use room temperature eggs for even cooking.
- Puff Pastry Dough – Creates a flaky and buttery base; ensure it’s thawed properly for best results.
- Boursin Cheese – Adds creaminess and flavor; substitute with goat cheese or herbed cream cheese if desired.
- Prosciutto – Delivers a savory, salty touch; alternatives might include bacon or smoked salmon.
- Everything But The Bagel Seasoning – Enhances flavor and adds texture on crust; omit or replace with sesame seeds for a different taste.
For the Salad
- Arugula – Provides freshness and a peppery bite; substitute with spinach or mixed greens if preferred.
- Olive Oil – Used to dress the salad; can swap for avocado oil or another light oil.
- Lemon Juice – Adds acidity and brightness; freshly squeezed is best; bottled can work in a pinch.
For the Finish
- Parmigiano Cheese – Adds a nutty flavor; use any hard cheese if unavailable.
This Baked Prosciutto and Egg Breakfast Tart is not just a meal; it’s an experience that invites you to savor each bite. Enjoy customizing it to your heart’s content!
Step‑by‑Step Instructions for Baked Prosciutto and Egg Breakfast Tart
Step 1: Prep Dough
Preheat your oven to 400°F (200°C). On a lightly floured surface, roll out the thawed puff pastry until it’s about 1/8 inch thick. Carefully transfer the dough to a lined baking sheet, ensuring it lays flat. This flaky base will be the perfect canvas for your Baked Prosciutto and Egg Breakfast Tart.
Step 2: Pre-Bake Base
Using a sharp knife, score a half-inch border around the edge of the dough without cutting all the way through. Prick the center of the pastry all over with a fork to prevent bubbling. Brush the border with an egg wash and sprinkle it with Everything But The Bagel seasoning. Bake in the preheated oven for 10 minutes, or until the edges are golden and puffed.
Step 3: Assemble Tart
Once the puff pastry is golden, take it out of the oven and let it cool slightly. Spread an even layer of creamy Boursin cheese over the base, leaving the scored border clean. Gently crack eggs carefully in a row across the cheese. Season with salt, preparing your Baked Prosciutto and Egg Breakfast Tart for its final bake.
Step 4: Add Prosciutto and Bake
Drape slices of prosciutto evenly over the cracked eggs, ensuring each bite will have that savory touch. Return the tart to the oven and bake for an additional 12-14 minutes. Look for the egg whites to be set but the yolks should remain slightly runny for a delightful, creamy finish.
Step 5: Prepare Salad
While the tart bakes, toss fresh arugula in a small bowl with a drizzle of olive oil, a splash of lemon juice, and a pinch of salt. This quick salad will add freshness and a peppery bite, complementing the richness of the Baked Prosciutto and Egg Breakfast Tart perfectly.
Step 6: Finish and Serve
Once the tart is out of the oven and beautifully golden, top it with the arugula salad. For an extra touch, shave some Parmigiano cheese on top. Slice into portions and serve immediately to enjoy all the creamy, savory flavors together, perfect for a delightful brunch gathering!
Make Ahead Options
The Baked Prosciutto and Egg Breakfast Tart is ideal for meal prep, saving you time on busy mornings! You can prepare the puff pastry base up to 24 hours in advance—simply pre-bake it, let it cool, then cover tightly and refrigerate. Additionally, you can spread the Boursin cheese and crack the eggs on top, refrigerating it for another 24 hours before baking. To maintain quality, cover the tart with plastic wrap to prevent it from drying out. When you’re ready to serve, just pop it in the oven and bake for 12-14 minutes until the eggs are set. This way, you can enjoy this savory breakfast tart fresh and delicious with minimal effort!
Expert Tips for Baked Prosciutto and Egg Breakfast Tart
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Room Temperature Eggs: Using eggs at room temperature helps them cook evenly, ensuring a delightful custard-like texture in your Baked Prosciutto and Egg Breakfast Tart.
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Thaw Puff Pastry Fully: Always allow your puff pastry to thaw completely to achieve that flaky, buttery base we all love.
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Avoid Soggy Bottoms: Pricking the pastry before baking keeps it from bubbling and ensures a crisp texture. Don’t skip this step!
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Seasoning Matters: Feel free to adjust the Everything But The Bagel seasoning or try your favorite herbs to personalize the flavor profile of your Baked Prosciutto and Egg Breakfast Tart.
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Watch Baking Times: Keep an eye on the tart during the last few minutes of baking; overcooking can lead to rubbery eggs. Aim for set whites with slightly runny yolks for the best result!
Baked Prosciutto and Egg Breakfast Tart Variations
Feel free to make this charming tart your own by exploring these delicious twists and substitutions!
- Dairy-Free: Use a plant-based cream cheese alternative in place of Boursin for a creamy, dairy-free option.
- Herb-Infused: Add finely chopped fresh herbs like basil or dill to the cheese mixture for an aromatic boost that elevates the overall flavor.
- Spicy Kick: Incorporate diced jalapeños or a sprinkle of red pepper flakes for those who enjoy a little heat in their morning meal.
- Vegetable Add-ins: Mix in sautéed zucchini or bell peppers prior to baking for a colorful explosion of flavors and added nutrition. Try pairing it with ideas from my Crispy Baked Parmesan Zucchini for a delightful contrast!
- Whole Wheat Crust: For a healthier alternative, use whole wheat puff pastry or a homemade whole grain crust; it offers a nuttier flavor while staying flaky.
- Single-Serving Tarts: Divide the pastry into smaller portions to create individual tarts; just be sure to adjust the baking time for a perfect finish.
- Nutty Flavor: Swap the Parmigiano cheese with a sprinkle of nutritional yeast; it provides a nutty taste while being vegan-friendly.
- Fruit Twist: For a sweeter balance, add thinly sliced figs or pears on top before baking, creating a delightful contrast with the savory elements.
These variations allow you to experiment and discover what zest you can bring to this delightful dish! Enjoy your culinary adventure!
How to Store and Freeze Baked Prosciutto and Egg Breakfast Tart
Fridge: Store leftover Baked Prosciutto and Egg Breakfast Tart in an airtight container for up to 2 days. Reheat in the oven for 10-15 minutes at 350°F to maintain crispiness.
Freezer: Freeze individual portions of the tart wrapped tightly and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat the tart in a preheated oven instead of the microwave, which can make the pastry soggy.
Serving Freshness: Enjoy the tart fresh for optimal flavor, but feel free to store leftovers properly to savor later!
What to Serve with Baked Prosciutto and Egg Breakfast Tart
As the enticing aroma wafts from your freshly baked tart, you’ll want to elevate your brunch experience with delightful pairings.
- Creamy Mashed Potatoes: The buttery texture complements the pastry’s flakiness, creating a warm, comforting bite that everyone will love.
- Roasted Asparagus: Its crisp-tender bite brings a lovely contrast to the rich flavors of the tart, making each forkful a garden-fresh delight.
- Fresh Fruit Salad: A medley of seasonal fruits adds a refreshing sweetness that balances the savory notes of the tart, inviting a vibrant pop of color.
- Herbed Greek Yogurt Dip: This cool dip offers a tangy contrast and can be used for dipping veggies or as an extra topping on the tart.
- Mimosas: Sparkling and citrusy, this classic brunch drink pairs wonderfully with the savory elements of the tart for an uplifting experience.
- Arugula Lemon Salad: The peppery greens tossed in tangy lemon dressing enhance the freshness of the dish, creating a zesty burst to enjoy with each bite.
- Chocolate Croissant: For those with a sweet tooth, this flaky pastry rounds out the meal beautifully, offering a delightful end to your brunch spread.
- Coffee or Espresso: A rich cup of coffee serves as the perfect companion, grounding the meal with comforting warmth and inviting aromas.
- Savory Scones: These add a hearty texture and flavor to your brunch table, giving a delightful crunch that complements the softness of the tart.
- Citrus Infused Water: Refreshing and light, this drink can cleanse the palate and keep your brunch feeling revitalizing and bright!
Baked Prosciutto and Egg Breakfast Tart Recipe FAQs
How do I choose ripe ingredients for this recipe?
Absolutely! For the best flavor, choose eggs that are fresh, ideally from a trusted source. Look for ones with clean, uncracked shells and a use-by date that is as far in the future as possible. When selecting Boursin cheese, make sure it’s firm but creamy to the touch. For arugula, opt for bright green leaves, avoiding those that are wilted or yellowed.
What is the best way to store leftovers?
Very easy! Your leftover Baked Prosciutto and Egg Breakfast Tart can be kept in the fridge for up to 2 days. Place it in an airtight container or tightly wrap it in foil or plastic wrap. When you’re ready to enjoy it again, simply reheat in a preheated oven at 350°F for about 10-15 minutes until warmed through and crispy.
Can I freeze the Baked Prosciutto and Egg Breakfast Tart?
Yes, you can! For freezing, I suggest cutting the tart into individual portions. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag. They will keep well for up to 3 months. To enjoy, just thaw the desired number of pieces overnight in the fridge before reheating them in the oven until hot.
What if the pastry becomes soggy when reheating?
Oh no, soggy bottoms are the worst! To avoid this, be sure to prick the pastry before its initial baking to keep it crisp. When reheating, use the oven as it maintains that delightful crunch more effectively than a microwave. If you find the bottom still soggy, consider placing it directly on the oven rack for a few minutes to help firm it up.
Are there any dietary considerations for this recipe?
Yes! If you’re serving anyone with allergies, take note that this recipe contains eggs and dairy from the cheese and Parmigiano. For a dairy-free version, try substituting the Boursin cheese and Parmigiano with vegan cheese alternatives. If your guests have a sensitivity to gluten, you can find gluten-free puff pastry options available in stores.
Can I make this dish vegetarian?
Very much so! To make a vegetarian version of the Baked Prosciutto and Egg Breakfast Tart, simply omit the prosciutto and replace it with sautéed vegetables such as spinach, mushrooms, or bell peppers. This keeps the dish hearty while ensuring it remains colorful and flavorful!
Savory Baked Prosciutto and Egg Breakfast Tart Recipe Delight
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry until about 1/8 inch thick and transfer to a lined baking sheet.
- Score a half-inch border around the pastry and prick the center with a fork. Brush the border with an egg wash and sprinkle with Everything But The Bagel seasoning. Bake for 10 minutes.
- Cool the pastry slightly, spread Boursin cheese over the base, leaving a clean border. Crack eggs in a row across the cheese and season with salt.
- Drape prosciutto slices over the eggs. Return the tart to the oven and bake for an additional 12-14 minutes until the egg whites are set but the yolks are slightly runny.
- Toss arugula with olive oil, lemon juice, and salt in a small bowl. Serve this fresh salad alongside the tart.
- Top the baked tart with the arugula salad and shave Parmigiano cheese over it. Slice and serve immediately.
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