TOMATO, EGG, AND PROSCIUTTO TARTS
These rich yet simple tarts offer the best of both worlds: flaky crust and runny yolks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 30m
Yield Makes 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 412 g, Fat 27 g, Fiber 2 g, Protein 18 g, SaturatedFat 8 g
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Romeo Offcial
[email protected]I'm not a fan of eggs, so I omitted them from the recipe. The tarts were still delicious.
Noor Ahmod
[email protected]These tarts were a bit time-consuming to make, but they were worth it. They were absolutely delicious!
Namutebi Flora
[email protected]I made these tarts for my vegetarian friend and she loved them! I used roasted red peppers instead of prosciutto.
Lucky Luiz
[email protected]These tarts were delicious! I especially loved the crispy prosciutto.
Baloch Atif
[email protected]The tarts were good, but I found the pastry to be a bit too thick. I would prefer a thinner, more delicate pastry.
Jimmy Ayo
[email protected]I thought the tarts were a little too salty for my taste. I would recommend using less prosciutto next time.
sana rahman
[email protected]These tarts were easy to make and turned out beautifully. I will definitely be making them again.
Laporscha Lester
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed these tarts. The eggs and prosciutto helped to balance out the tartness of the tomatoes.
afzal jutt world news Pakistan
[email protected]I made these tarts for a brunch party and they were a huge success! Everyone loved them.
Aminata B.Kamara
[email protected]These tarts were a hit with my family! The combination of tomatoes, eggs, and prosciutto was delicious, and the crispy pastry was the perfect finishing touch.