Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Tomato, Egg, and Prosciutto Tarts 3.3 (40) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 30 mins Yield: 8 These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks. Ingredients 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 Directions 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. Andrew Purcell Rate it Print