Egg & Prosciutto Puff Pastry Tart
Deliciously flakey Egg & Prosciutto Puff Pastry Tart drizzled with honey, red pepper flakes, and arugula.
- a few pinches of flour
- 2 sheets puff pastry thawed
- 1 egg for egg wash
- 1 tablespoon water
- ½ cup mozzarella cheese shredded
- ½ cup Gruyère cheese shredded
- 8 slices prosciutto
- 8 large eggs
- salt and pepper to taste
- ½ teaspoon red pepper flakes
- 1 tablespoon honey
- ½ cup arugula
Pre-heat oven to 400° F. Line a baking sheet with parchment paper and set aside.
Place puff pastry onto a clean flat surface sprinkled with flour. Unfold and slightly roll out with a rolling pin. Cut each pastry into 4 squares. Transfer onto the lined baking sheet. Use a knife to cut (slightly or half way thru the dough) half of an inch border around each pastry. Use a fork to score the pastry in the middle (do not score the border).
Mix an egg and water to make an egg wash. Use a pastry brush to lightly brush the border of each pastry. Bake in the oven for 10-15 minutes. (For more crispy or flakier tart bake towards 15 mins).
Remove from the oven. Use a fork to gently press down the center of the puff pastry. Sprinkle mozzarella and Gruyère cheese onto each pastry while creating a well for the eggs. Place a slice of prosciutto around each well.
Crack one egg into each well (tip for perfect eggs is to crack each egg individually into a small bowl or ramekin and gently pour into each well). Return to oven and bake for 10-15 minutes or until egg whites are set.
Remove from oven and season with salt, pepper, and red pepper flakes. Drizzle honey over top and sprinkle with arugula. Serve immediately and enjoy.
Cook in batches (4 cut pastries squares will likely fit on a standard baking sheet). Keep second pastry in the fridge until ready to bake to avoid sitting out to long. Or you can easily half this recipe and use 1 pastry sheet.
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Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.