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Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart that Wows at Brunch

Baked Prosciutto and Egg Breakfast Tart is an easy-to-make dish that elevates brunch with its flaky puff pastry, creamy Boursin cheese, and fresh arugula.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tart Base
  • 6 large eggs Ensure they are at room temperature for even cooking.
  • 1 egg (for egg wash) Gives a beautiful golden sheen to the pastry crust.
  • 1 tbsp water (for egg wash) Thins the egg for a smooth application over the pastry.
  • 1 sheet puff pastry dough Thawing is essential!
  • All-purpose flour Dust your work surface to prevent sticking during rolling.
  • Kosher salt Enhances the overall flavor.
For the Toppings
  • 2 oz Boursin cheese (or substitute goat cheese) Adds creaminess and rich flavor.
  • 3 tbsp green onion Introduces a mild onion flavor.
  • 4 slices prosciutto Infuses savory notes; try swapping with bacon or smoked salmon.
  • 1.5 tbsp Everything But The Bagel Seasoning Adds a delightful flavor kick.
For the Salad
  • 2 cups arugula Offers a fresh and peppery contrast.
  • 1 tbsp olive oil Adds richness to the salad.
  • 1 tbsp lemon juice Brightens the flavors of the salad.
  • 0.25 cup Parmigiano cheese (freshly shaved) Provides a savory finish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • mixing bowl
  • knife
  • whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the puff pastry into a rectangle that fits your baking sheet, about 1/4 inch thick.
  3. Score a 1-inch border around the edges of the pastry sheet and prick the interior with a fork.
  4. Whisk together 1 egg and 1 tablespoon of water and brush this egg wash over the surface of the pastry.
  5. Pre-bake the pastry in the oven for about 10 minutes or until the edges begin to turn golden brown.
  6. Spread the creamy Boursin cheese evenly across the crust, then crack the six eggs on top, seasoned with kosher salt.
  7. Bake again for another 12-14 minutes until the egg whites are set and the yolks have thickened.
  8. Remove the tart from the oven and immediately sprinkle with chopped green onions and pieces of crispy prosciutto.
  9. In a bowl, toss the arugula with olive oil, lemon juice, and a pinch of salt.
  10. Serve by placing the arugula salad on top of the tart and sprinkle with freshly shaved Parmigiano cheese.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 300mgSodium: 600mgPotassium: 180mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 5mgCalcium: 10mgIron: 8mg

Notes

Room temperature eggs yield smoother texture. Watch eggs closely to avoid overbaking. Adapt baking times for individual servings. Variations allow for flavor customization.

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