The first bite of this Baked Prosciutto and Egg Breakfast Tart takes me straight to sunny spring mornings, filled with laughter and lingering brunch conversations. Each slice reveals a golden, flaky crust that embraces a rich layer of Boursin cheese and freshly cracked eggs. What’s not to love about a dish that’s not only a visual triumph but also a comforting way to kickstart your day? Whether you’re prepping for a leisurely weekend brunch or hosting a cheerful gathering, this recipe brings a delightful twist to your table with minimal effort. Plus, it’s a perfect canvas for personal touches, making it a crowd-pleaser for both the gourmet and the busy home cook alike. Ready to impress your loved ones with something truly special? Let’s dive into this savory adventure together!

Why is this tart a brunch essential?

Irresistible Flavors: The Baked Prosciutto and Egg Breakfast Tart combines buttery pastry with creamy Boursin cheese and savory prosciutto, creating an explosion of taste in every bite.

Quick to Prepare: With easy-to-follow steps, you can whip up this delightful dish in under 30 minutes—perfect for busy mornings or last-minute brunch plans.

Visual Appeal: This tart is as gorgeous as it is delicious, making it a centerpiece worthy of any gathering.

Customizable: Feel free to swap ingredients based on your cravings or what’s in your fridge—think spinach instead of arugula or goat cheese instead of Boursin.

Perfect for Leftovers: Enjoy the remnants the next day—simply reheat for a comforting meal that tastes just as fresh. Pair it with a refreshing salad or serve alongside Baked Cranberry Brie for the ultimate brunch experience!

Baked Prosciutto and Egg Breakfast Tart Ingredients

For the Base

Large eggs – Provide essential structure and protein for the tart; use room temperature for even cooking.
Puff pastry dough (1 sheet, thawed) – Offers a flaky, buttery base; consider using phyllo for a lighter texture.
Egg wash (1 beaten egg + 1 tbsp water) – Gives the crust a beautiful golden finish; milk can be a lighter alternative.
Kosher salt – Enhances overall flavors; regular table salt works—just adjust to taste.

For the Filling

Boursin cheese (2 oz) – Adds creaminess and rich flavor; swap with goat cheese for a different twist.
Prosciutto (4 slices) – Provides a savory, salty contrast; feel free to use bacon or smoked salmon instead.
Green onion (3 tbsp, finely chopped) – Delivers a mild, fresh bite; chives or shallots are great substitutes.
Everything But The Bagel Seasoning (1½ tbsp) – Boosts texture and flavor in the crust; can be replaced with sesame seeds if needed.

For the Topping

Arugula (2 cups) – Fresh greens that brighten the dish; mixed greens or spinach work well, too.
Olive oil (1 tbsp) – Adds moisture and flavor to the salad; avocado oil is a suitable substitute.
Lemon juice (1 tbsp, freshly squeezed) – Elevates flavors in the salad; any vinegar could serve as a replacement.
Parmigiano cheese (¼ cup, freshly shaved) – Offers a nutty, rich flavor; consider pecorino or similar hard cheeses for variety.

This Baked Prosciutto and Egg Breakfast Tart is a true crowd-pleaser that welcomes personalization. Enjoy crafting your own version today!

Step‑by‑Step Instructions for Baked Prosciutto and Egg Breakfast Tart

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). While the oven warms up, line a baking sheet with parchment paper to ensure your Baked Prosciutto and Egg Breakfast Tart doesn’t stick. This preparation will help your tart bake evenly and create that desired golden crust.

Step 2: Prepare the Puff Pastry
Allow the puff pastry sheet and large eggs to come to room temperature, which takes about 30 minutes. Once ready, roll out the puff pastry on a lightly floured surface. Trim the edges to fit your baking sheet, and then score a half-inch border around the perimeter to create a nice raised crust for your tart.

Step 3: Prick and Brush the Pastry
Using a fork, prick the pastry base all over, preventing it from puffing up excessively while baking. Afterward, brush the surface generously with the egg wash—made by whisking together 1 beaten egg with 1 tablespoon of water—to ensure a beautiful golden finish. Sprinkle the edges with Everything But The Bagel seasoning for added texture and flavor.

Step 4: Bake the Pastry Base
Carefully place the prepared pastry in the oven and bake for 10 minutes, or until lightly golden. Keep an eye on it, as you want a perfectly puffed and bronzed foundation to support the delicious toppings of your Baked Prosciutto and Egg Breakfast Tart.

Step 5: Add the Cheese and Eggs
Once the pastry is pre-baked, remove it from the oven and spread the Boursin cheese evenly over the surface. Crack the large eggs gently on top of the cheese. Sprinkle with kosher salt to enhance their flavor, ensuring even coverage over the rich, creamy layer below.

Step 6: Bake the Tart
Return the assembled tart to the oven and bake for an additional 12-14 minutes, watching closely. The tart is ready when the egg whites are set, and the yolks are thickened but still slightly runny for that perfect texture. A golden crust should surround the soft, savory filling.

Step 7: Prepare the Arugula Salad
While the tart bakes, toss the arugula in a bowl with olive oil, freshly squeezed lemon juice, and a pinch of salt for flavor. This vibrant mix will add a refreshing crunch atop your Baked Prosciutto and Egg Breakfast Tart, balancing the rich cheesy goodness beautifully.

Step 8: Serve and Enjoy
Once out of the oven, allow the tart to cool slightly before topping it with the dressed arugula salad. Slice into generous portions and serve warm. The combination of flaky pastry, creamy cheese, savory prosciutto, and fresh greens creates an unforgettable breakfast delight!

Storage Tips for Baked Prosciutto and Egg Breakfast Tart

Fridge: Store leftovers in an airtight container for up to 2 days. To maintain the texture, allow the tart to cool completely before sealing.

Freezer: If you want to store it longer, freeze portions of the baked tart for up to 1 month. Wrap each slice tightly in plastic wrap and place in a freezer bag to prevent freezer burn.

Reheating: Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This helps restore the pastry’s crunch and keeps the flavors fresh in your Baked Prosciutto and Egg Breakfast Tart.

Room Temperature: If serving at a potluck or brunch, the tart can be left out for about 2 hours. Beyond that, it’s best to refrigerate any leftovers to ensure food safety.

Expert Tips for Baked Prosciutto and Egg Breakfast Tart

Thaw Properly: Ensure the puff pastry is completely thawed and at room temperature for optimal puffing and a flaky texture.
Watch the Eggs: Avoid overcooking the eggs; the yolks should be slightly runny for the best texture, enhancing the dish’s creamy richness.
Season Generously: Don’t skimp on the seasoning! A well-salted tart will elevate the flavors significantly, balancing the richness of the Boursin cheese.
Customize Ingredients: Feel free to swap in seasonal veggies or different cheeses to personalize your Baked Prosciutto and Egg Breakfast Tart – creativity is key!
Serve Fresh: For the best experience, enjoy this tart fresh out of the oven. Leftovers can be stored but lose some of their delightful texture when reheated.

Baked Prosciutto and Egg Breakfast Tart Variations

Feel free to unleash your culinary creativity with this delicious tart, allowing you to tailor each slice to your unique taste!

Bacon Twist: Swap prosciutto for crispy bacon to add a smoky flavor, creating an even heartier dish. Think of the satisfying crunch against the creamy filling!
Smoked Salmon: Replace prosciutto with smoked salmon for a luxurious take. This twist introduces a fresh, briny element that complements the eggs beautifully.
Sautéed Spinach: Replace arugula with sautéed spinach for a heartier topping full of flavor. The warmth of the spinach adds a delightful twist to the tart.
Cheese Variety: Try goat cheese or ricotta instead of Boursin for an exciting flavor variation. Each cheese will lend its distinctive character to the tart, enriching your experience.
Vegan Option: Use a flaxseed egg and dairy-free cheese for a plant-based alternative. You won’t sacrifice flavor while enjoying a guilt-free delight!
Heat It Up: Add crushed red pepper flakes or a dash of hot sauce for a kick of heat. Spice lovers will appreciate the extra zing this variation brings.
Herbal Touch: Incorporate fresh herbs such as thyme or dill into the filling for a fragrant boost. The herbs’ freshness will elevate the overall experience, enthralling your senses.

Pair your Baked Prosciutto and Egg Breakfast Tart with fresh fruit or a bright side salad for a complete meal. You can also impress your friends with delightful accompaniments like this Baked Cranberry Brie or serve them alongside the kicky Healthy Baked Chicken Parmesan for a memorable brunch moment!

What to Serve with Baked Prosciutto and Egg Breakfast Tart

Make your brunch unforgettable by pairing it with delightful accompaniments that elevate this savory tart experience.

Fresh Fruit Salad: A medley of seasonal fruits brings a refreshing balance to the tart’s richness, enhancing each bite. The vibrant colors of berries, melon, and citrus really brighten up your brunch table too!
Crispy Hash Browns: Golden and crispy hash browns provide a comforting crunch that complements the softness of the tart. The combination of flavors and textures creates a satisfying breakfast experience.
Herbed Yogurt Dip: A creamy dip seasoned with fresh herbs adds a cool contrast to the warm tart. This zesty addition will keep your taste buds excited throughout the meal.
Cucumber and Radish Salad: Crisp cucumbers and peppery radish drizzled with a tangy vinaigrette offer a refreshing bite. This light salad cuts through the tart’s richness and brings a springtime element to your plate.
Mimosas: The bubbly, citrusy notes of this classic brunch drink harmonize beautifully with the savory elements of the tart. Plus, nothing elevates a leisurely brunch like a refreshing glass of bubbly!
2-Ingredient Pancakes: Light and fluffy pancakes made just with eggs and bananas serve as a sweet, nutritious side. They create a delightful sweet-savory balance alongside the tart.
Espresso or Robust Coffee: Pairing your meal with a strong, aromatic coffee enhances the overall brunch experience. The rich flavors will wonderfully contrast with the creamy tart, completing your morning repast in style.

Make Ahead Options

Preparing the Baked Prosciutto and Egg Breakfast Tart in advance is a fantastic way to save time on busy mornings! You can easily prepare the puff pastry base and spread the Boursin cheese up to 24 hours before baking. Simply roll out the puff pastry, score the edges, prick it with a fork, and store it covered in the fridge. When you’re ready to serve, crack the eggs on top, add salt, and bake until the egg whites are set. This method ensures your tart stays just as delicious while minimizing your morning prep—ideal for those leisurely brunches when you want to impress without the last-minute stress!

Baked Prosciutto and Egg Breakfast Tart Recipe FAQs

What’s the best way to select ripe ingredients for this tart?
Absolutely! When choosing your ingredients, look for eggs that are fresh with clean, uncracked shells. For the Boursin cheese, check for a creamy texture without any discoloration. If you’re using arugula, it should appear bright and crisp without any wilting or dark spots. Fresh green onions should have bright green tops, while the prosciutto should be rosy and not overly dried out.

How should I store the Baked Prosciutto and Egg Breakfast Tart?
Best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. To keep it from drying out, allow the tart to cool completely before sealing. If you plan to eat it later, wrap it tightly and refrigerate it.

Can I freeze the Baked Prosciutto and Egg Breakfast Tart?
Yes! You can freeze the tart for up to 1 month. To do this, slice the tart first for easier portions. Wrap each piece tightly in plastic wrap and then place them in a freezer bag or container to prevent freezer burn. To reheat, simply thaw overnight in the fridge and bake at 350°F (175°C) for about 10-15 minutes until warm.

What if the pastry puff does not rise properly?
No worries! If your pastry doesn’t puff as expected, it could be due to overtaxing it when rolling out or not allowing it to come to room temperature before baking. Make sure to prick the pastry with a fork, which prevents excessive puffing and allows even cooking.

Are there any dietary considerations for pets or allergies I should be aware of?
Absolutely! This dish contains ingredients like eggs, dairy, and gluten (from puff pastry), which are not suitable for everyone. If you have guests with allergies, consider making a gluten-free crust or substituting the Boursin cheese with a dairy-free alternative. Always check the labels to avoid allergens and consult with your guests when unsure.

How long can this tart be kept at room temperature?
The Baked Prosciutto and Egg Breakfast Tart can be left out at room temperature for about 2 hours before it’s best to refrigerate any leftovers to ensure food safety. This way, you can enjoy it freshly baked and serve it to your guests without concern!