Egg & Prosciutto Tarts

When you look at these gorgeous Egg & Prosciutto Tarts how long do you think they took to make? An hour? Two hours? Would you believe me if I told you that these tarts are ready in under 40 and are actually one of the simplest morning dishes to make?

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Let’s talk more in depth about these gorgeous tarts, shall we? By looking at them you may just see egg, prosciutto and some greens– but these tarts are so much more. Behind the egg is rich parmesan cheese and vibrant cherry tomatoes that was once tossed in olive oil and fresh herbs. These ingredients take these tarts to another dimension and give them the elegance and personality that they deserve. Because tarts need a confidence boost sometimes too.

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With a side of crispy pan fried potatoes, they were really something .

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Egg & Prosciutto Tarts

1  box frozen puff pastry, thawed
2 cups colorful cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
Coarse salt and pepper
9 large eggs
1/2 cup grated parmesan cheese(1 1/2 ounces)
8 thin slices prosciutto
Rukola or the green of your choice for garnish

 

DIRECTIONS

1. Preheat oven to 400 degrees. Unfold each sheet of puff pastry onto a parchment-lined baking sheet and cut each into 4 squares. With a paring knife, lightly score a border 1/4 inch from edges. Freeze 10 minutes.

2. Meanwhile, combine tomatoes, olive oil, and thyme, basil, and season with salt and pepper.

3.Lightly beat 1 large egg and brush border of each pastry square. Pile some parmesan (this creates a nice strong base layer), tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.

4. Use a spoon to create a well for each egg, then carefully crack 1 egg onto each tart. Bake until whites are just set and yolks are runny, 10 to 12 minutes.

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-R

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