Tomato, Egg, and Prosciutto Tarts

Prep Time:
20 mins
Total Time:
30 mins

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


  • 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

  • ½ cup grated Fontina (1 ½ 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.

    Andrew Purcell
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