Tomato, Egg, and Prosciutto Tarts
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
- 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
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.
Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper.
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.
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.