Ingredients

6 large eggs (room temperature)

1 egg (beaten for egg wash)

1 tbsp water (for egg wash)

1 sheet puff pastry dough (thawed)

All-purpose flour (for dusting)

Kosher salt

2 oz Boursin cheese (or substitute your favorite goat cheese)

3 tbsp green onion (finely chopped)

4 slices prosciutto

1 ½ tbsp Everything But The Bagel Seasoning

2 cups arugula

1 tbsp olive oil

1 tbsp freshly squeezed lemon juice

¼ cup Parmigiano cheese (freshly shaved)

Instructions

Step 1: Preheat your oven to 400ºF and line a baking sheet with parchment paper. Make sure the eggs and puff pastry dough are at room temperature by letting them sit for at least 30 minutes.

Step 2: On a lightly floured surface, unfold the puff pastry and roll it into a large rectangle. Trim the edges if needed for an even shape.

Step 3: Transfer the pastry to the prepared baking sheet. Score a half-inch border around the edges by cutting halfway through the dough. Prick the inside of the pastry with a fork to prevent excessive puffing.

Step 4: Whisk together 1 beaten egg and 1 tablespoon of water to make an egg wash. Brush this over the pastry edges, then sprinkle the edges with Everything But The Bagel Seasoning. Bake for 10 minutes or until golden brown.

Step 5: Remove the pastry from the oven and spread the Boursin cheese evenly over the base up to the edges. Carefully crack the remaining 6 eggs onto the tart, spacing them evenly. Sprinkle with kosher salt.

Step 6: Return the tart to the oven and bake for 12 to 14 minutes, just until the egg whites are set and yolks start to thicken.

Step 7: Remove from the oven, then sprinkle with finely chopped green onions and distribute torn prosciutto slices over the tart.

Step 8: In a bowl, toss arugula with olive oil, lemon juice, and a pinch of salt. Top the tart with the arugula salad, then garnish with freshly shaved Parmigiano cheese before serving.

Tips & Variations

For a vegetarian version, swap prosciutto with sautéed mushrooms or roasted red peppers.

Use goat cheese or ricotta if Boursin is not available for a creamy texture with a different flavor profile.

Make sure to keep the eggs spaced evenly to ensure even cooking and an attractive presentation.

If you prefer firmer yolks, bake a few minutes longer until desired doneness is achieved.

FAQs

Can I use frozen puff pastry?

Yes, but be sure to thaw it completely and bring it to room temperature before rolling out for the best texture and to prevent cracking.

How can I tell when the eggs are done baking?

The egg whites should be fully set and opaque, while the yolks will look slightly thickened but still soft. If you prefer fully cooked yolks, bake a little longer until firm.