Baked Prosciutto and Egg Breakfast Tart
Start your day with a burst of flavor in this Baked Prosciutto and Egg Breakfast Tart. This delightful dish features golden, flaky puff pastry filled with creamy eggs, crispy prosciutto, and fresh spinach. Perfect for brunch gatherings or a cozy weekend breakfast, this tart is not only satisfying but also visually stunning. Let the aroma of this savory masterpiece draw everyone into the kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 sheet frozen puff pastry (thawed)
- 4 oz thinly sliced prosciutto
- 4 large eggs
- 1/2 cup heavy cream
- 1 cup fresh spinach (lightly sautéed)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Roll out thawed puff pastry on a floured surface until about 1/8 inch thick.
- Fit pastry into a greased tart pan; trim excess pastry.
- Sauté prosciutto in a skillet over medium heat until crispy, then add spinach until wilted (2-3 minutes).
- In a bowl, whisk eggs and cream; season with salt and pepper.
- Spread sautéed prosciutto and spinach in the tart shell, then pour the egg mixture over.
- Bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 240mg
Keywords: Substitute prosciutto with cooked bacon or sautéed vegetables for a vegetarian option. Experiment with different cheeses like feta or goat cheese for added flavor. Store leftovers in an airtight container for up to three days; reheat in the oven at 350°F for crispiness.