Description
This Baked Prosciutto and Egg Breakfast Tart is a delightful combination of flaky puff pastry, creamy Boursin cheese, and perfectly baked eggs topped with savory prosciutto and a fresh arugula salad. Ideal for a savory brunch or a special breakfast, this tart features flavorful Everything But The Bagel seasoning, offering a delicious blend of textures and tastes in every bite.
Ingredients
Scale
For the Tart:
- 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, to taste
- 2 oz Boursin cheese (or your favorite goat cheese)
- 3 tbsp green onion (finely chopped)
- 4 slices prosciutto
- 1 ½ tbsp Everything But The Bagel Seasoning
For the Arugula Salad:
- 2 cups arugula
- 1 tbsp olive oil
- 1 tbsp freshly squeezed lemon juice
- Salt, to taste
- ¼ cup Parmigiano cheese (freshly shaved)
Instructions
- Preheat Oven and Prepare Eggs: Preheat your oven to 400ºF (200ºC). Bring the eggs and puff pastry dough to room temperature by letting them sit out for at least 30 minutes. This ensures even baking and the best texture for your tart.
- Roll Out Puff Pastry: Lightly flour your work surface and unfold the thawed puff pastry sheet. Using a rolling pin, roll it into a large rectangle. Optionally, trim the edges to create an even shape for a neat tart.
- Form Pastry Border and Dock: Transfer the rolled-out pastry onto a baking sheet lined with parchment paper. Using a sharp knife, score a half-inch border around the edges—cutting halfway through the dough but not all the way. Then, prick the pastry all over with a fork to prevent it from puffing excessively while baking.
- Apply Egg Wash and Season: Whisk together one egg and one tablespoon of water to create an egg wash. Brush this mixture over the entire surface of the pastry, then sprinkle the edges liberally with Everything But The Bagel Seasoning for added flavor and texture.
- Initial Bake: Place the baking sheet in the preheated oven and bake the pastry for about 10 minutes, or until it turns golden brown. This step partially cooks the crust and prepares it for the toppings.
- Add Cheese and Eggs: Remove the pastry from the oven. Spread the Boursin cheese evenly across the pastry base, reaching up to the scored edges. Carefully crack the eggs onto the tart surface, spacing them evenly apart. Sprinkle the eggs with kosher salt to taste.
- Final Bake: Return the tart to the oven and bake for an additional 12 to 14 minutes, or just until the egg whites are fully set and the yolks start to thicken but are still slightly runny.
- Add Toppings: Remove the tart from the oven. Sprinkle chopped green onions evenly over the baked eggs and distribute torn slices of prosciutto on top.
- Prepare Arugula Salad: In a bowl, toss together the arugula with olive oil, freshly squeezed lemon juice, and salt to taste. Mix until the greens are lightly coated.
- Serve: Top the tart with the dressed arugula salad and sprinkle the freshly shaved Parmigiano cheese over everything. Slice and enjoy your elegant breakfast tart!
Notes
- Ensure puff pastry and eggs are brought to room temperature before starting for best results.
- If Boursin cheese is unavailable, goat cheese or cream cheese with herbs can be used as substitutes.
- Adjust the Everything But The Bagel seasoning based on your taste preference for seasoning intensity.
- For a fully set yolk, increase baking time slightly; for runnier yolks, reduce it.
- This tart can be served warm or at room temperature, making it great for brunch gatherings.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: prosciutto breakfast tart, baked egg tart, puff pastry tart, savory breakfast tart, brunch recipe, arugula salad tart
