Description
A delightful breakfast tart made with crispy prosciutto, creamy cheese, and perfectly baked eggs in a buttery puff pastry.
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 for 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 lemon juice (freshly squeezed)
- ¼ cup Parmigiano cheese (freshly shaved)
Instructions
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a lightly floured surface until it fits into a tart or pie pan.
- Press the pastry into the pan, covering the bottom and sides completely.
- Prick the bottom of the pastry with a fork and bake for about 10 minutes or until lightly golden. Remove from oven.
- Beat the 6 large eggs in a mixing bowl, adding a pinch of kosher salt.
- Spread the Boursin cheese evenly across the bottom of the baked pastry shell.
- Layer the chopped green onions and prosciutto on top.
- Pour the beaten eggs into the pastry shell.
- Sprinkle the Everything But The Bagel Seasoning over the top.
- Bake the tart for 20-25 minutes until the eggs are set and lightly golden.
- Toss the arugula with olive oil and lemon juice, sprinkle with Parmigiano cheese.
- Allow the tart to cool slightly before slicing and serve warm with arugula salad.
Notes
Use room temperature eggs for a fluffier texture. Customize cheese and add seasonal vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian