Tomato, Egg, and Prosciutto Tart

September 25, 2013 Posted by Mallory Stuchin

You already know how we love making breakfast food for dinner, and that's why today's recipe is quickly becoming one of our new favorites. It's a savory prosciutto tart that's layered with sweet grape tomatoes and a just-set baked egg. These flaky squares are not only gorgeous to look at but they're dead simple to prepare (store-bought puff pastry makes this recipe a cinch to arrange). You can also easily increase this recipe just by rolling out another pastry sheet. Give your meat-and-potatoes meals a break and try these delicate treats for dinner instead.

1 (17.3 ounce) box frozen puff pastry, thawed2 cups cherry tomatoes, halved1 tablespoon olive oil1 teaspoon chopped fresh thymeCoarse salt and pepper9 large eggs1/2 cup grated fontina (1 1/2 ounces)8 thin slices prosciutto

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Tags: Today's Recipe, tomato egg prosciutto tart
Posted by Mallory Stuchin on September 25, 2013 in Sarah Carey, Today's Recipe, Video

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