Name: Baked Prosciutto and Egg Breakfast Tart Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Italian
Ingredients: 2 sheets Puff Pastry; 12 Small Eggs; 12 slices Prosciutto; 1 cup Microgreens; 1/2 cup Parmesan Cheese, grated; Salt, to taste; Ground Black Pepper, to taste; Egg wash (for basting dough; approx. 1 egg beaten with a splash of water)

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Introduction

This Baked Prosciutto and Egg Breakfast Tart is a delightful morning treat combining flaky puff pastry with savory prosciutto and perfectly baked eggs. Topped with fresh microgreens and Parmesan, it’s both elegant and easy to prepare for any breakfast or brunch gathering.

Six rectangular puff pastry tarts sit on a round wooden board on a white marbled surface. Each tart has multiple layers: a golden, flaky puff pastry base, a layer of melted yellow cheese, and thin slices of reddish-brown prosciutto. Four of the tarts have a sunny-side-up egg with a bright yellow yolk and slightly cooked white on top, while the other two have only cheese and prosciutto. All tarts are sprinkled with finely grated white cheese, fresh green microgreens, and a few black pepper specks. A rust-colored cloth is placed beside the board. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 small eggs
2 sheets puff pastry

12 slices prosciutto
1 cup microgreens

1/2 cup grated Parmesan cheese
Salt, to taste

Ground black pepper, to taste

Instructions

Step 1: Preheat your oven to 350 degrees F (180 degrees C).
Step 2: Cut the two sheets of puff pastry into 12 even squares.

Step 3: Fold the edges of each dough square upward to form a small tart shell.
Step 4: Brush the dough edges with an egg wash, then bake for 7 minutes until lightly golden.
Step 5: Remove the tarts from the oven and allow them to cool for 5 minutes.

Step 6: Place one slice of prosciutto and one small egg into each cooled tart. Season with salt and ground black pepper to taste.
Step 7: Return the tarts to the oven and bake for an additional 10 minutes, or until the eggs are fully cooked.
Step 8: Finish by topping each tart with a handful of grated Parmesan cheese and microgreens before serving.

Tips & Variations

For extra flavor, add a sprinkle of fresh thyme or rosemary before baking the eggs.
You can substitute microgreens with arugula or baby spinach if preferred.
Use whole eggs or quail eggs for a different size and presentation.

If puff pastry is not available, try using phyllo dough or a biscuit dough as alternatives.

Storage

Store any leftover tarts in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a low oven (around 300 degrees F) for about 5 minutes to keep the pastry crisp and warm the eggs without overcooking.

How to Serve

Six rectangular puff pastry tarts are arranged on a round wooden board. Each tart has three main layers: a light golden, flaky puff pastry base; melted yellow cheddar cheese spread unevenly on the pastry; and different toppings on each tart. Four tarts have a sunny-side-up egg with a bright yellow yolk and clear white edges, thin slices of cured meat beneath the egg, and small green microgreens sprinkled on top along with grated white cheese. Two tarts have melted cheddar and cured meat pieces, topped with green microgreens and grated white cheese but no egg. The board sits on a white marbled surface with a burnt orange cloth on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these tarts ahead of time?

You can assemble the tarts up to the step before adding the eggs and refrigerate for a few hours. Add the eggs and bake just before serving for the best texture and flavor.

What is the best way to handle runny or firm eggs in this recipe?

Baking for about 10 minutes usually results in just-set eggs with slightly creamy yolks. If you prefer firmer eggs, extend the baking time by a few minutes, keeping a close eye to avoid overcooking.