Back to Tomato, Egg, and Prosciutto Tarts
All Reviews for Tomato, Egg, and Prosciutto Tarts
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes 8
egg-prosciutto-tart-460-med110298.jpg
Ingredients
Ingredient Checklist
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
1/2 cup grated Fontina (1 1/2 ounces)
8 thin slices prosciutto
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes 8
egg-prosciutto-tart-460-med110298.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes 8
Recipe Summary
prep: 20 mins
total: 30 mins
Yield: Makes 8
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Yield: Makes 8
Makes 8
egg-prosciutto-tart-460-med110298.jpg
egg-prosciutto-tart-460-med110298.jpg
Ingredients
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
- 1/2 cup grated Fontina (1 1/2 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.
Reviews (3)
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
9
3 star values:
16
2 star values:
9
1 star values:
0
Reviews (3)
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
9
3 star values:
16
2 star values:
9
1 star values:
0
Add Rating & Review
40 Ratings
5 star values:
6
4 star values:
9
3 star values:
16
2 star values:
9
1 star values:
0
40 Ratings
5 star values:
6
4 star values:
9
3 star values:
16
2 star values:
9
1 star values:
0
40 Ratings
5 star values:
6
4 star values:
9
3 star values:
16
2 star values:
9
1 star values:
0
- 5 star values:
- 6
- 4 star values:
- 9
- 3 star values:
- 16
- 2 star values:
- 9
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
09/29/2015
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.
Martha Stewart Member
Rating: Unrated
09/25/2013
I am planning on baking these tomorrow. Thanks for the tips (above)!
Martha Stewart Member
Rating: Unrated
09/22/2013
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...
Martha Stewart Member
Rating: 5 stars
09/29/2015
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.
Rating: 5 stars
Rating: Unrated
09/25/2013
I am planning on baking these tomorrow. Thanks for the tips (above)!
Rating: Unrated
Rating: Unrated
09/22/2013
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...
All Reviews for Tomato, Egg, and Prosciutto Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tomato, Egg, and Prosciutto Tarts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
