These individual tarts look very sophisticated, but are easier to make than you may think!
It is a fun thing to serve for a special holiday breakfast or brunch, or perhaps for fathers day coming up?
As an alternative to baking the eggs right on to the pastry, you can fry them up separately and place them on top. Adjust bake time for pastries accordingly. You want them nice and golden brown. The combination of the flaky crust and runny egg is heavenly!
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, divided
1/2 cup grated Fontina cheese (or Gruyere)
8 thin slices prosciutto
Chives, for garnish
Preparation:
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 pairing knife, lightly score a border 1/4 inch from edges (making sure not to cut all the way trough!). Freeze 10 minutes.
Meanwhile, combine tomatoes, olive oil, and thyme, and season with salt and pepper. Lightly beat 1 egg and brush border of each pastry square. Pile on some Fontina and tomatoes. Top with a slice of prosciutto, pressing down in the middle to create a shallow well. Bake until tarts are golden brown and tomatoes have softened, 15 to 20 minutes. Remove from oven, and carefully crack one egg onto each tart. Bake until whites are just set and yolks are runny, 10-12 minutes. Remove from oven and garnish with chives. Enjoy!
Makes 8 tarts
(Recipe adapted from Everyday Food)
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