Side Pannel
Tomato, Egg, and Prosciutto Tarts

- Prep Time: 20 Minutes
- Cooking Time: 10 Minutes
- Serves: 8 Servings
Tomato, Egg, and Prosciutto Tarts
- Recipe Submitted by Jerky on 07/01/2014
Category: Eggs, Tomatoes, Main Dish, Healthy Recipes
Ingredients List
- 1 (17.3 ounce) box frozen puff pastry, thawed
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh thyme
- Coarse salt and pepper
- 9 large eggs
- 1/2 cup grated fontina (1 1/2 ounces)
- 8 thin slices prosciutto
Directions
Step 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.
Step 2:
Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
Step 3:
Lightly beat 1 large egg and brush border of each pastry square. Pile some fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
Step 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.
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.
Step 2:
Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
Step 3:
Lightly beat 1 large egg and brush border of each pastry square. Pile some fontina, tomato mixture, and a slice of prosciutto onto each square. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes.
Step 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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