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!
2ozBoursin cheeseor sub for your favorite goat cheese
3tbspgreen onionfinely chopped
1 ½tbspEverything But The Bagel Seasoning
1tbsplemon juicefreshly squeezed
¼cupParmigiano cheesefreshly 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.