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Under 30 Minutes

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
Tomato, Egg, and Prosciutto Tarts

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.

Reviews (2)

  • Miss Genny 25 Sep, 2013

    I am planning on baking these tomorrow. Thanks for the tips (above)!

  • nicklenic 22 Sep, 2013

    saw this in the magazine and thought it looked amazing! tried it tonight and it was okay (mostly due to my own errors.) after the initial bake, i couldn't make an impression with a spoon, so my eggs ran a bit. the next time i make this, i'll arrange my prosciutto (or ham) in such a way to hold the egg. i'll also keep an eye on cook time... my eggs weren't runny. the end product was delicious, but it will be AMAZING the next time i make it...

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