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Baked Prosciutto and Egg Breakfast Tart

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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.

Ingredients

Scale

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)

Instructions

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.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/baked-prosciutto-and-egg-breakfast-tart/