Description

This Baked Prosciutto and Egg Breakfast Tart combines flaky puff pastry with creamy Boursin cheese, perfectly baked eggs, and savory prosciutto for a deliciously elegant morning meal. Topped with a fresh arugula salad and shaved Parmigiano, this recipe is a wholesome, flavorful brunch option that’s impressive yet easy to prepare.

Ingredients

Scale

Tart Base

1 sheet puff pastry dough (thawed)
All-purpose flour (for dusting)
1 egg (beaten for egg wash)
1 tbsp water (for egg wash)
1 ½ tbsp Everything But The Bagel Seasoning
Kosher salt

Egg and Cheese Filling

6 large eggs (room temperature)
2 oz Boursin cheese (or substitute your favorite goat cheese)
3 tbsp green onion (finely chopped)
4 slices prosciutto

Arugula Salad

2 cups arugula
1 tbsp olive oil
1 tbsp lemon juice (freshly squeezed)
¼ cup Parmigiano cheese (freshly shaved)
Salt, to taste

Instructions

Preheat and Prepare: Preheat your oven to 400ºF (204ºC). Line a baking sheet with parchment paper. Allow the eggs and puff pastry dough to come to room temperature for at least 30 minutes to ensure even baking.
Roll Out Pastry: On a lightly floured surface, unfold the puff pastry dough and roll it out into a large rectangle, trimming edges to even them out if desired.
Prepare Pastry Base: Transfer the rolled pastry to the prepared baking sheet. Use a knife to score a half-inch border around the edges, cutting halfway through the dough to create a border that will puff up. Prick the interior of the pastry all over with a fork to prevent excessive puffing.
Apply Egg Wash and Season: Whisk together the beaten egg and water to make an egg wash. Brush this mixture over the pastry, then sprinkle the edges generously with Everything But The Bagel Seasoning. Bake the pastry for 10 minutes or until golden brown.
Add Cheese and Eggs: Remove the pastry from the oven. Spread the Boursin cheese evenly over the base up to the edges. Carefully crack six eggs onto the tart, spacing them evenly. Sprinkle each egg with kosher salt.
Bake the Tart: Return the tart to the oven and bake for 12 to 14 minutes, or until the egg whites are fully set and the yolks begin to thicken but aren’t fully hard-cooked.
Add Toppings: Remove from oven. Sprinkle the tart with finely chopped green onions and tear the prosciutto slices into pieces to distribute evenly over the top.
Prepare Arugula Salad: In a small bowl, toss the arugula with olive oil, lemon juice, and a pinch of salt to taste.
Serve: Top the warm tart with the arugula salad and freshly shaved Parmigiano cheese. Slice and serve immediately for a fresh and savory breakfast experience.

Notes

Using room temperature eggs helps them bake more evenly.
You can substitute goat cheese for Boursin cheese if preferred.
Be careful when cracking eggs onto the tart to keep the yolks intact.
Everything But The Bagel Seasoning adds great flavor, but you can omit or substitute with sesame and poppy seeds plus garlic and onion powder.
Serve immediately after adding the salad to keep the arugula fresh and crisp.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast tart, baked eggs, prosciutto, puff pastry, brunch recipe, savory tart, Boursin cheese, arugula salad