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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

40 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 16
  • 2 star values: 9
  • 1 star values: 0
Rating: 5 stars
This is a surprisingly delicious and easy dish, perfect for brunch or a light dinner. I used chopped Campari tomatoes, and they worked just fine. I agree with the reviewer who mentioned that her eggs didn't stay quite in place, and I agree that shaping the prosciutto will solve that problem. Also, watch the eggs carefully. I would prefer that the yolks not be fully cooked, so less time may be needed for that portion of the recipe. I served these with sautéed spinach. Lovely meal.
Rating: Unrated
I am planning on baking these tomorrow. Thanks for the tips (above)!
Rating: Unrated
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...