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Tomato, Egg, and Prosciutto Tarts


These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Andrew Purcell

Source: Everyday Food, October 2013


  • 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


  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.

  2. Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.

  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.

  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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