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.

Baked Prosciutto and Egg Breakfast Tart – Best Brunch Recipe

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

Description

This Baked Prosciutto and Egg Breakfast Tart is a savory, elegant brunch recipe featuring flaky puff pastry, creamy Boursin cheese, soft-baked eggs, salty prosciutto, and a peppery arugula salad. It’s perfect for spring gatherings or a special weekend breakfast.

Ingredients

Scale

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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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and let puff pastry and eggs come to room temperature for 30 minutes.
Unfold the thawed puff pastry onto a lightly floured surface and roll it into a large rectangle. Trim edges if needed and transfer to the baking sheet.
Score a ½-inch border around the pastry and prick the center with a fork to prevent puffing.
In a small bowl, whisk 1 egg with 1 tablespoon of water. Brush egg wash over the entire pastry and sprinkle the border with Everything But The Bagel seasoning.
Bake the pastry for 10 minutes or until lightly golden and puffed.
Remove from oven and spread Boursin cheese evenly over the center, avoiding the border.
Crack 6 eggs evenly over the cheese and sprinkle with a pinch of kosher salt.
Return to oven and bake for 12–14 minutes, until whites are set and yolks are slightly thickened.
While tart bakes, toss arugula with olive oil, lemon juice, and a pinch of salt in a small bowl.
Once baked, remove tart from oven. Top with green onions, torn prosciutto, arugula salad, and shaved Parmigiano cheese. Serve immediately.

Notes

Use room temperature eggs for even baking.
Par-bake the puff pastry to avoid a soggy crust.
Customize with other toppings like roasted vegetables or smoked salmon.
Serve immediately for best texture and flavor.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 1g
Sodium: 680mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 17g
Cholesterol: 245mg