Baked Prosciutto and Egg Breakfast Tart

Introduction

Baked Prosciutto and Egg Breakfast Tart is a delectable and visually stunning dish perfect for brunches, special occasion breakfasts, or even a sophisticated weeknight dinner. This savory tart features a flaky, golden crust filled with creamy ricotta cheese, salty prosciutto, and perfectly baked eggs, all topped with fresh herbs. The combination of textures and flavors – the crispy crust, the creamy filling, the savory prosciutto, and the rich eggs – creates a truly unforgettable culinary experience. It’s a delightful way to elevate your breakfast game and impress your guests with minimal effort.

The first time I made a Baked Prosciutto and Egg Breakfast Tart, I was looking for a dish that was both elegant and easy to prepare for a weekend brunch. I loved the idea of combining savory elements like prosciutto and eggs with a creamy, cheesy base, all encased in a flaky tart crust. As I assembled the tart, I could already imagine the delicious flavors coming together. The aroma as it baked, filling the kitchen with the scent of baking pastry and savory prosciutto, was simply irresistible. The first slice confirmed my hopes – it was a perfect balance of textures and flavors that was both satisfying and impressive.

What I love most about this recipe is its versatility and the ability to customize it with different ingredients to suit your personal preferences. You can use different types of cheese, add vegetables to the filling, or experiment with various herbs. It’s an easy dish to prepare ahead of time, making it perfect for entertaining. No matter how you choose to prepare it, Baked Prosciutto and Egg Breakfast Tart is guaranteed to be a crowd-pleaser.

Perfect for

• Brunches
• Special occasion breakfasts
• Holiday breakfasts
• Dinner parties
• Impressing guests
• Make-ahead meals

Why You’ll Love This Baked Prosciutto and Egg Breakfast Tart Recipe

Here’s why Baked Prosciutto and Egg Breakfast Tart will become your new favorite dish:

• Exceptional Flavor Combination: The blend of salty prosciutto, creamy ricotta, and rich eggs creates a delightful and harmonious flavor profile.
• Elegant Presentation: The flaky golden crust and colorful toppings make this tart visually stunning, perfect for serving at special gatherings.
• Customizable: The recipe can be easily customized with different types of cheese, vegetables, or herbs to suit your personal preferences.
• Make-Ahead Convenience: The tart can be assembled ahead of time and baked just before serving, making it perfect for entertaining.
• Versatile: This tart is not only great for breakfast or brunch, but it can also be served as a light lunch or dinner.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 30 minutes
• Cooking Time: 45 minutes
• Servings: 6-8 servings
• Calories per serving: Approximately 400-450 calories
• Key Nutrients: Protein: 20g, Carbs: 25g, Fat: 30g

Ingredients

Gather these ingredients to make your Baked Prosciutto and Egg Breakfast Tart:

• 1 sheet (14.1 oz) refrigerated pie crust, thawed
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 oz prosciutto, thinly sliced
• 6 large eggs
• Fresh chives, for garnish (optional)
• Red pepper flakes, for garnish (optional)

Ingredient Highlights

• Refrigerated Pie Crust: Using store-bought pie crust makes this recipe quick and easy, but you can also use homemade pie crust for a more authentic flavor.
• Ricotta Cheese: Creamy ricotta cheese forms the base of the filling, adding a rich and smooth texture.
• Prosciutto: This thinly sliced Italian ham adds a salty and savory flavor that complements the eggs and cheese.
• Eggs: Fresh eggs provide richness and protein, binding the filling together and creating a delicious breakfast component.
• Fresh Parsley: Fresh parsley adds a burst of freshness and color to the tart.

Step-by-Step Instructions

Here’s how to make Baked Prosciutto and Egg Breakfast Tart:

Prepare the Crust:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out Crust: On a lightly floured surface, roll out the pie crust to a 12-inch circle.
3. Transfer to Tart Pan: Carefully transfer the crust to a 9-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides of the pan. Trim any excess dough.
4. Dock the Crust: Use a fork to prick the bottom of the crust several times to prevent it from puffing up during baking.
5. Blind Bake (Optional): For a crispier crust, you can blind bake it. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and weights and bake for another 5 minutes.

Prepare the Filling:

1. Sauté Onion and Garlic: Heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.
2. Combine Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped parsley, salt, and black pepper. Stir in the sautéed onion and garlic.

Assemble the Tart:

1. Spread Cheese Mixture: Spread the cheese mixture evenly over the bottom of the prepared tart crust.
2. Arrange Prosciutto: Arrange the prosciutto slices over the cheese mixture in a decorative pattern.
3. Create Wells for Eggs: Use the back of a spoon to create six small wells in the filling for the eggs.

Bake the Tart:

1. Crack the Eggs: Carefully crack one egg into each well.
2. Bake: Bake for 25-30 minutes, or until the eggs are set and the crust is golden brown.
3. Cool Slightly: Let the tart cool slightly in the pan before removing it to a serving platter.

Garnish and Serve:

1. Garnish: Garnish with fresh chives and red pepper flakes, if desired.
2. Serve: Slice the Baked Prosciutto and Egg Breakfast Tart and serve warm.

How to Serve Baked Prosciutto and Egg Breakfast Tart

Baked Prosciutto and Egg Breakfast Tart is a versatile dish that can be served in a variety of ways:

• Brunch Buffet: Serve as part of a brunch buffet alongside other breakfast favorites like fruit salad, pastries, and yogurt parfaits.
• Side Salad: Pair with a simple green salad with a light vinaigrette for a balanced and satisfying meal.
• Fresh Fruit: Serve with a side of fresh berries or sliced melon for a sweet and refreshing complement.
• Coffee or Tea: Enjoy with a cup of coffee or tea for the perfect breakfast or brunch experience.
• Sparkling Wine: For a special occasion, pair with a glass of sparkling wine or Prosecco.

Additional Tips for Baked Prosciutto and Egg Breakfast Tart

Here are some tips to ensure your Baked Prosciutto and Egg Breakfast Tart is perfect every time:

• Use a Tart Pan with Removable Bottom: A tart pan with a removable bottom makes it easier to remove the tart without damaging the crust.
• Don’t Overfill the Crust: Be careful not to overfill the crust with the cheese mixture, as this can cause it to overflow during baking.
• Crack Eggs Carefully: Crack the eggs carefully into the wells in the filling to avoid breaking the yolks.
• Adjust Baking Time: Adjust the baking time depending on how you like your eggs cooked. For runnier yolks, bake for a shorter time. For firmer yolks, bake for a longer time.
• Let Cool Slightly: Letting the tart cool slightly before slicing makes it easier to cut and serve.

Recipe Variations for Baked Prosciutto and Egg Breakfast Tart

Here are some variations you can try for Baked Prosciutto and Egg Breakfast Tart:

• Spinach and Ricotta Tart: Add sautéed spinach to the ricotta cheese mixture for added flavor and nutrients.
• Mushroom and Cheese Tart: Add sautéed mushrooms and your favorite cheese to the ricotta cheese mixture for a more savory flavor.
• Asparagus and Prosciutto Tart: Add blanched asparagus spears to the filling for a spring-inspired tart.
• Sun-Dried Tomato and Olive Tart: Add chopped sun-dried tomatoes and olives to the ricotta cheese mixture for a Mediterranean twist.
• Goat Cheese and Fig Tart: Substitute the ricotta cheese with goat cheese and add sliced figs for a sweet and tangy flavor.
• Smoked Salmon and Dill Tart: Substitute the prosciutto with smoked salmon and add fresh dill to the ricotta cheese mixture for a seafood-inspired tart.
• Sausage and Cheddar Tart: Substitute the prosciutto with cooked sausage and add shredded cheddar cheese to the ricotta cheese mixture for a heartier tart.
• Vegetarian Tart: Omit the prosciutto and add a variety of roasted vegetables like zucchini, bell peppers, and eggplant for a vegetarian option.
• Different Herbs: Experiment with different herbs like thyme, rosemary, or oregano to customize the flavor of the tart.
• Use Puff Pastry: Substitute the pie crust with puff pastry for a flakier and lighter crust.

Freezing and Storage

• Freezing: Baked Prosciutto and Egg Breakfast Tart can be frozen for up to 2-3 months. Allow it to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag.
• Storage: Store leftover Baked Prosciutto and Egg Breakfast Tart in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

Special Equipment for Baked Prosciutto and Egg Breakfast Tart

Here are some special equipment items to make preparing your Baked Prosciutto and Egg Breakfast Tart easier:

• 9-inch Tart Pan with Removable Bottom: A tart pan with a removable bottom makes it easier to remove the tart without damaging the crust.
• Rolling Pin: A rolling pin is used to roll out the pie crust to the desired thickness.
• Small Skillet: A small skillet is needed for sautéing the onion and garlic.
• Medium Bowl: A medium bowl is used for combining the filling ingredients.
• Fork: A fork is used to prick the bottom of the crust to prevent it from puffing up during baking.

FAQ Section for Baked Prosciutto and Egg Breakfast Tart

1. Can I use pre-shredded Parmesan cheese?
   Yes, you can use pre-shredded Parmesan cheese, but freshly grated Parmesan cheese will provide a better flavor and texture.
2. Can I use a different type of pie crust?
   Yes, you can use a homemade pie crust or a different type of store-bought pie crust, such as a gluten-free crust.
3. Can I add vegetables to the filling?
   Yes, you can add vegetables to the filling. Sauté them before adding them to the cheese mixture.
4. Can I make this tart ahead of time and bake it later?
   Yes, you can assemble the tart ahead of time and store it in the fridge for up to 24 hours before baking.
5. How do I prevent the crust from getting soggy?
   To prevent the crust from getting soggy, blind bake it before adding the filling.

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Conclusion

Baked Prosciutto and Egg Breakfast Tart is a delightful and visually stunning dish that’s perfect for brunches, special occasion breakfasts, or even a sophisticated weeknight dinner. The flaky crust, creamy filling, salty prosciutto, and perfectly baked eggs create a symphony of flavors and textures that will impress your guests and elevate your breakfast game. Whether you’re hosting a brunch buffet, celebrating a holiday, or simply looking for a delicious and easy meal, this recipe is guaranteed to be a crowd-pleaser.

I’d love to see your Baked Prosciutto and Egg Breakfast Tart creations! Be sure to tag me on Instagram with your version—I can’t wait to see how you bring this luscious dish to life. Don’t forget to leave a comment and share your thoughts. Happy cooking!