Boursin cheese, eggs, prosciutto, and arugula salad are topped on a buttery puff pastry to make up this Baked Prosciutto and Egg Breakfast Tart. Its bright, savory, and creamy flavors are perfect for spring!Jump to Recipe
This beautiful Baked Prosciutto and Egg Breakfast Tart is fresh, light, and an exceptional choice to make for Sunday brunch. Buttery puff pastry is baked with soft Boursin cheese and freshly cracked eggs before it’s finished with prosciutto and a fresh arugula salad. What could be better to start the day?
Making breakfast tarts with eggs and fillings is a fun and nutritious way to feed a crowd. The puff pastry is pre-baked, meaning it turns out crispy and golden brown without overcooking the eggs. When all is said and done, top the delicious breakfast tart with the light and zesty arugula salad with Parmigiano and serve with mimosas and hot coffee.
What is an egg tart?
Not quite a quiche, a breakfast egg tart is made by baking puff pastry with cheese and eggs on top. They’re usually finished with additional toppings after they come out of the oven, like greens, deli meats, or vegetables. It’s a delicious, easy, and crowd-pleasing recipe you can serve as one large tart or individual servings.
Ingredients and substitutions
- Eggs – Once the pastry is done pre-baking, the eggs are cracked on top of the cheese-covered tart and then placed back in the oven.
- Puff pastry – Pick up storebought puff pastry so you can make this recipe as easy as possible. Keep it in your freezer until just before assembling the tart. If you end up with extra pastry, use it to make Chicken Pot Pie or Turkey and Brie Pockets.
- Prosciutto – This thinly sliced Italian meat was not just made for sandwiches or charcuterie boards. Its light and salty taste pairs perfectly with the eggs and greens.
- Boursin cheese – This soft garlic and herb cheese is so creamy and adds extra savory flavors to the tart. You can also sub it with your favorite goat cheese if that’s what you prefer.
- Everything But The Bagel seasoning – For a little added saltiness and crunch.
- Fresh arugula salad – This simple salad is made with 4 simple ingredients: arugula, oil, lemon juice, and Parmigiano cheese. It’s topped on the baked breakfast tart to lend fresh and bright flavors that pair so nicely with the eggs.
How to make a baked egg tart in the oven
- Prepare the pastry: Roll out the thawed puff pastry on a lightly floured surface. Trim the edges to make it even if needed. Transfer it on your prepared baking sheet.
- Score the edges: Create a border by cutting halfway through the dough about ¾ away from all of the edges. Afterward, use a fork to prick the pastry all over.
- Brush on the egg wash: Mix the egg and water together in a bowl. Brush the egg wash all over the pastry and sprinkle the border with Everything But The Bagel Seasoning.
- Par-bake the pastry: Bake the prepared dough until it’s golden brown.
- Add the cheese and eggs: Take the pastry out of the oven and spread the cheese all over the base. Crack the eggs onto the tart, making sure they’re spaced out evenly. Sprinkle the eggs with some salt before placing the tart back in the oven to finish baking.
- Assemble the tart: As it bakes, make the salad by tossing the arugula, olive oil, lemon juice, and salt together in a bowl. Remove the finished tart from the oven and sprinkle green onions on top and add the prosciutto. Place the salad on top with Parmigiano cheese and enjoy!
Can I make individual tarts instead?
Of course! To make individual egg tarts with puff pastry, you’ll need two sheets of pastry instead of one. Roll out the dough and cut each sheet into fourths. Continue to make the recipe as per the instructions and make sure to crack only one egg on each piece of pastry.
Mix up the toppings
This flexible brunch recipe can easily be customized just the way you like. I made my breakfast tart a little savory using soft cheese and prosciutto. You can use different meats instead like crispy bacon, lox or cured salmon, or breakfast sausage.
Soft cheese is best to use because it’s easy to spread over the base of the tart. Use any soft and creamy spread you have at home to make things easy! Use herbed cream cheese, herbed goat cheese, or shredded cheese so it can stay nice and creamy.
Freshen things up with additional vegetables on top of the baked tart. Add cooked asparagus or green beans, use up the leftover salad with vinaigrette in your fridge, or throw on sundried tomatoes and avocados instead.
What to serve with egg tarts
If you’re having trouble coming up with a menu for Sunday brunch, pair the tart with these delicious options:
- French Toast with Caramelized Bananas
- Pomegranate Tangerine Bellinis
- Brussels Sprouts Salad
- Leftover Mashed Potato Waffles
More eggy recipes to enjoy
Nothing screams “delicious breakfast” like these tasty recipes made with eggs:
If you try this Baked Prosciutto and Egg Breakfast Tart let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Baked Prosciutto and Egg Breakfast 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
- 2 oz Boursin cheese, or sub 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
Breakfast Egg Tart
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper and set it aside. Bring the eggs and dough to room temperature for at least 30 minutes.
- Unfold the pastry onto a lightly floured work surface. Use a rolling pin to roll out the dough into a large rectangle. Trim the edges to make it even (optional).
- Transfer the pastry to the prepared baking sheet. To make a border, use a knife to score a half-inch border around the edges (cut halfway down into the dough and not all the way through). Lastly, use a fork to prick the pastry all over to prevent it from puffing in the oven.
- Place 1 egg and 1 tablespoon of water in a bowl and whisk it together. Using a pastry brush, brush the pastry with the egg wash and then sprinkle the edges with Everything But The Bagel Seasoning. Bake for 10 minutes or until golden brown.
- Remove from oven. Spread Boursin cheese all over the base of the cooked pastry up to the edges. Carefully crack the eggs onto the tart, spaced out evenly. Sprinkle the eggs with salt.
- Bake for an additional 12 to 14 minutes or just until egg whites are completely set and the yolks begin to thicken. Remove the tart from the oven. Sprinkle with green onions and distribute the torn prosciutto on the tart.
- Toss the arugula, olive oil, lemon juice, and salt together in a bowl. Top the tart with the salad, then add the shaved cheese and enjoy.