Baked Prosciutto and Egg Breakfast Tart

Name: Baked Prosciutto and Egg Breakfast Tart
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European
Ingredients: 1 sheet puff pastry dough, thawed; 6 large eggs, room temperature; 1 egg, beaten (for egg wash); 1 tablespoon water (for egg wash); 2 oz Boursin cheese (or substitute with goat cheese); 3 tablespoons green onion, finely chopped; 4 slices prosciutto; 1 ½ tablespoons Everything But The Bagel seasoning; 1 cup fresh arugula; 1 tablespoon olive oil; 1 tablespoon lemon juice; Pinch of kosher salt; 2 tablespoons shaved Parmigiano cheese; All-purpose flour, for dusting

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Start your morning with the irresistible flavor and elegance of a Baked Prosciutto and Egg Breakfast Tart. This savory breakfast dish features a golden puff pastry crust, creamy Boursin cheese, perfectly baked eggs, salty prosciutto, and a peppery arugula salad. Whether you’re hosting a spring brunch or looking for a simple yet luxurious breakfast, this tart brings both style and substance to the table.

Why You’ll Love This Savory Breakfast Tart

What makes the Baked Prosciutto and Egg Breakfast Tart so appealing is its incredible balance of textures and flavors. The buttery puff pastry base provides a crispy, flaky foundation, while the herbed cheese adds richness. The eggs bake just until set, offering a creamy center, and the prosciutto brings a delicate saltiness that complements the fresh arugula salad layered on top.

This tart is not only visually stunning, but it’s also easy to prepare, making it an ideal choice for both seasoned cooks and beginners. It’s a great way to impress guests without spending hours in the kitchen. Plus, it’s customizable, so you can tweak it to suit any dietary needs or flavor preferences.

Ingredients That Build Bold Flavor and Contrast

Puff Pastry: The flaky, buttery base that crisps up beautifully in the oven.
Boursin Cheese: A soft garlic and herb cheese that melts into the pastry for creamy richness.
Eggs: Cracked directly onto the tart before baking, creating a creamy, protein-rich layer.
Prosciutto: Thin, salty slices of Italian ham that add savory depth and elegance.
Green Onions: Fresh and mild, they brighten the tart with subtle onion flavor.
Everything But The Bagel Seasoning: Adds crunch, garlic, and sesame for a flavorful border.
Arugula: A peppery green that balances the richness with a fresh, bitter bite.
Olive Oil & Lemon Juice: These dressing elements lift and freshen the arugula topping.
Parmigiano Cheese: Shaved over the salad for a final touch of nutty, salty umami.

Ingredient Swaps for Every Diet

If you’re missing an ingredient or want to accommodate dietary needs, here are some smart alternatives:

Cheese Options: Use herbed goat cheese, whipped cream cheese, or even a dairy-free spread if needed.
Meat Alternatives: Swap prosciutto for crisp bacon, smoked salmon, or plant-based deli slices.
Vegetarian Version: Omit the meat entirely and add roasted vegetables like mushrooms, asparagus, or cherry tomatoes.
Gluten-Free Base: Use gluten-free puff pastry for a celiac-friendly version.
Egg-Free Option: Replace eggs with scrambled tofu or vegan egg substitute, adjusting bake time accordingly.

How to Make a Baked Prosciutto and Egg Breakfast Tart

Preheat and Prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Let puff pastry and eggs sit at room temperature for 30 minutes before assembling.
Roll and Shape: Unfold the thawed puff pastry on a lightly floured surface. Use a rolling pin to shape it into a rectangle. Trim edges for a clean look, then transfer to your baking sheet.
Score and Dock: Using a knife, score a border about ½ inch from the edge, cutting halfway into the dough. Prick the center with a fork to prevent puffing.
Egg Wash and Season: In a small bowl, whisk 1 egg with 1 tablespoon of water. Brush the entire pastry surface with the egg wash. Sprinkle the border with Everything But The Bagel seasoning.
Par-Bake the Crust: Bake the pastry for 10 minutes or until light golden brown and puffed. Remove from the oven.
Add Cheese and Eggs: Spread Boursin cheese evenly across the center of the pastry, keeping within the scored border. Crack 6 eggs evenly over the cheese and sprinkle lightly with salt.
Finish Baking: Return the tart to the oven and bake for 12–14 minutes, or until the egg whites are set and yolks are just beginning to thicken.
Top with Garnishes: Remove from oven. Sprinkle with chopped green onions, gently place torn prosciutto slices, and top with the arugula salad.
Prepare the Salad: Toss fresh arugula with olive oil, lemon juice, and a pinch of salt. Finish with shaved Parmigiano. Layer it over the tart just before serving.

Pro Tips to Perfect Your Breakfast Tart

Avoid Overbaking the Eggs: Keep an eye on the yolks. You want them slightly runny or jammy, not firm.
Room Temperature Ingredients: Puff pastry and eggs work best when not ice cold. Let them rest outside the fridge before assembly.
Use Parchment Paper: Prevent sticking and simplify cleanup.
Customize Your Texture: For a crispier bottom, bake the pastry a few minutes longer before adding cheese and eggs.
Serve Immediately: This tart is best enjoyed hot and fresh, with the yolks still soft and the greens crisp.

Serving Suggestions and Tasty Variations

Pair your Baked Prosciutto and Egg Breakfast Tart with these delightful accompaniments for a complete brunch experience:

Sides: Roasted asparagus, crispy hash browns, or a citrusy fruit salad.
Beverages: Freshly brewed coffee, mimosas, or herbal tea.
Toppings: Add sliced avocado, a drizzle of hot honey, or a sprinkle of red chili flakes for extra flair.
Make-Ahead Tips: Prep the puff pastry base and salad ingredients the night before. Assemble and bake fresh in the morning.

Flavor Variations to Try

Spicy Twist: Add jalapeños or a dash of hot sauce.
Mediterranean Style: Replace prosciutto with sun-dried tomatoes and olives, and add crumbled feta.
Smoked Salmon Tart: Use lox instead of prosciutto, and top with capers and red onions.

Celebrate Spring with This Elegant Tart

The fresh ingredients and vibrant presentation make this Baked Prosciutto and Egg Breakfast Tart a perfect centerpiece for spring gatherings, Easter brunch, or a Mother’s Day breakfast. The peppery arugula and lemony dressing add seasonal brightness, while the creamy eggs and crisp pastry keep it comforting and hearty.

This dish isn’t just a treat — it’s an experience that turns an ordinary morning into a special occasion. Serve it once, and it’s bound to become a go-to favorite in your breakfast or brunch rotation.

Wrapping Up: A Show-Stopping Tart for Any Occasion

The Baked Prosciutto and Egg Breakfast Tart is more than just a recipe—it’s a celebration of texture, flavor, and simplicity. From the crisp, golden puff pastry to the velvety eggs, savory prosciutto, and vibrant arugula salad, every bite delivers a restaurant-quality experience at home.

Whether you’re planning a weekend brunch, a spring holiday breakfast, or a casual gathering, this tart delivers in taste and presentation. Its versatility and ease of preparation make it a timeless favorite. Customize it with seasonal toppings, pair it with fresh sides, and enjoy the kind of meal that brings people together.

Frequently Asked Questions

How do I prevent the puff pastry from becoming soggy?

To avoid a soggy bottom, make sure to par-bake the puff pastry before adding the cheese and eggs. Pricking the center with a fork helps release steam, and the egg wash creates a barrier that helps maintain crispness.

Can I make the tart ahead of time?

You can prepare components in advance—par-bake the crust and mix the salad beforehand. However, for the best texture, assemble and bake the tart fresh. Reheating may firm up the yolks and soften the pastry.

What type of cheese works best if I can’t find Boursin?

If Boursin isn’t available, try herbed goat cheese, whipped cream cheese, or ricotta with garlic and herbs. These soft cheeses spread easily and deliver similar creamy, savory notes.

Can I make this tart without prosciutto?

Absolutely. For a vegetarian version, omit prosciutto and add roasted vegetables like asparagus, mushrooms, or sun-dried tomatoes. The tart is still flavorful and satisfying without meat.

More Relevant Recipes

Cranberry Brie Tartlets – Holiday Appetizer: These mini tartlets feature buttery puff pastry filled with creamy brie and tangy cranberry sauce. A festive, bite-sized version of a savory tart, ideal for brunches and elegant gatherings just like the Baked Prosciutto and Egg Breakfast Tart.
Blueberry Cream Cheese Puff Pastry: A sweet brunch alternative, this recipe pairs the crispness of puff pastry with a luscious cream cheese filling and fresh blueberries. Similar in style and base, it offers a fruity twist to the traditional savory breakfast tart.
Cherry Danish with Puff Pastry: This easy and flaky cherry Danish delivers bakery-style flavor using puff pastry, cream cheese, and cherry pie filling. Though sweeter, its format and ingredients closely echo the charm and versatility of the original breakfast tart.

Baked Prosciutto and Egg Breakfast Tart – Best Brunch Recipe

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