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Tomato, Egg, and Prosciutto Tarts

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Recipe photo courtesy of Andrew Purcell

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

Source: Everyday Food, October 2013
Total Time Prep Yield

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  • MS11901796
    29 SEP, 2015
    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.
    Reply
  • Miss Genny
    25 SEP, 2013
    I am planning on baking these tomorrow. Thanks for the tips (above)!
    Reply
  • 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...
    Reply

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