• Prep Time: 20 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 8 Servings

Tomato, Egg, and Prosciutto Tarts

  • Recipe Submitted by on

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.

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