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Monday, April 20, 2009

Prosciutto, Mozzarella and Egg Tart

Prosciutto, Mozzarella and Egg Tart

Well, here we are at another Monday. Where did the weekend go? Yesterday was a fabulous day at the beach, I didn't want it to end. Well as I mentioned the other day, I broke the cleanse. After barely three days! I have no will power. I wasn't sure what I was going to have for my first carb-fueled meal, but I had a little bit of puff pastry and a little bit of prosciutto in my freezer (a few things, I wasn't able to use up before I started the cleanse). I actually have quite a few things in my freezer. While I am not an actual participant, I am definitely following along in The Kitchn's Kitchen Cure challenge to get your kitchen in shape. I was partially inspired by the pizza I did a little while ago, the tart I made last week, and by this other tart I found on a random search at TasteSpotting. I seem to have a big F for FAIL over my head when cracking eggs onto pizzas and tarts, but that doesn't mean this wasn't good. The flavors worked well together and it was quick and easy for a Friday night dinner since the longest part of making this recipe, besides the baking, was from rolling out the dough. You just really can't go wrong with prosciutto, cheese, and eggs.

It's going to be 97 degrees today. Wonder if I can skip work and go back to the beach!

Prosicutto, Mozzarella, and Egg Tart

Makes 2 servings

2 rounds puff pastry, rolled out to about 6 inches in diameter
2-3 slices of prosciutto
Mozzarella cheese
1-2 eggs

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Place each puff pastry round on the parchment. Score each shell with a one inch border, being careful not to puncture the dough. Prick the inside with a fork all around.

Top each pastry with the mozzarella, and then line the mozzarella with overlapping slices of prosciutto. Bake 10-15 minutes until the cheese has melted and the prosciutto is crispy. Place the baking sheet on a level surface and carefully crack the egg in the middle of the pastry. Bake for 7-10 more minutes until the egg whites have set and the pastry is golden. Top with the green onions and serve immediately.

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18 comments:

Erica said...

This looks like a fun tart! I went to the beach yesterday too- it was gorgeous :) Hooray for summer. Luckily its overcast here today so I don't feel the urge to skip work ;)

Pearl said...

sorry to hear about your cleanse; but that tart looks like such a cool combination of flavors!
ahh.. i hope it's not too hot today, too.

Dawn said...

what beach did you go too?
I've always been afraid to put the raw egg on top of a baked good for fear of it spilling over or not getting cooked all the way thru--you make it look so easy.

97 degrees, you're mean! lol

Marta said...

This look lovely and perfect for a spring brunch. Thanks for sharing it!

Helene said...

You always come up with great recipes. Looks delicious.

Diana said...

Ugh, would love to skip work today too! Of course they are jacking up the air conditioning in my office, so I'm currently freezing! Could use a hot tart like that to warm me up! :)

duodishes.com said...

We are so lucky (and spoiled) to have such great weather right now. It was quite toasty in the valley yesterday, but no complaining. The little egg just slipping off that tart is so cute.

bakergirlcreations said...

Sounds delicious! With a nice green salad it sounds like a wonderful brunch meal (or really any time meal!).

ttfn300 said...

hehe, the egg is sticking its tongue out at you! ok maybe that's just me... looks delightful, and i'm jealous of your beach time!

Esi said...

I am somehow managing not to completely melt, but it's HOT ya'll.

Dawn, I went to Will Rogers with my boys....tons o fun. I wouldn't be surprised at all if we actually passed 97...feels like a MILLION!

Reeni♥ said...

I'm so jealous. The beach sounds divine! As does this tart!! I will be making this in the near future. Three days is good-longer than I would of made it!

unconfidentialcook said...

I love this...A friend gave me the recipe for a parmesan spread that I serve on ciabatta with egg...I bet it would be great with this. (It's on my site under small bites.)

Christina Kim said...

perfect way to break the cleanse!! Pork and egg. yum. And yet another beautiful photo!

Michelle said...

This sounds absolutely fantastic!! Can't wait to make it!

The Food Librarian said...

Dang, this is so beautiful. Oh gosh. It is sooo hot.

Kerstin said...

Looks like an amazing weekend treat - yum! Yay for the beach :)

Susan Salzman said...

yummo-riffic!
my son would love this. thanks for sharing

Foodycat said...

That's the classiest bacon and eggs I have ever seen. I love the way the egg spills over, it looks generous and delicious!