Description
This turns out beautifully and is definitely a knife and fork kind of breakfast. I just use packaged puff pastry to make things easier, but a fresh and fast basil pesto amps up all of the buttery flavors to a whole new level. When it is paired with the creamy fontina cheese, the salty prosciutto and a runny egg yolk- it is breakfast perfection.
Also lovely for brunch served with a bright, fresh green salad!
Ingredients
- FOR THE TART:
- 1 whole Sheet Puff Pastry, Thawed
- 2 slices Fontina Cheese
- 2 slices Prosciutto
- 1 whole Large Egg
- Kosher Salt And Black Pepper
- _____
- FOR THE PESTO:
- 2 cups Packed Basil Leaves
- 1 clove Garlic
- ½ whole Large Lemon
- ⅓ cups Olive Oil
- Kosher Salt And Black Pepper
Preparation
Preheat the oven to 425 degrees F. Prepare a pan with parchment or a silpat.
For the basil pesto:
Bring a small pan of salted water to a boil.
Meanwhile prepare an ice bath (a bowl filled with ice water).
Put the basil in the simmering water for just about a minute. Then remove them from the simmering water and immediately plunge them into the ice bath.
Drain and dry the leaves and put them in a blender with the garlic and a sprinkle of Kosher salt. Add the lemon juice and the olive oil. Blend until smooth. Set aside.
Breakfast Tart:
Lightly flour the counter and roll out the puff pastry dough until slightly thinner. Place the sheet of dough on the prepared pan.
Spoon a dollop of basil pesto into the center of the dough and spread generously around. Lay the fontina cheese slices in the center of the dough. Make a “nest” on top of the cheese with the two pieces of prosciutto. Fold up the sides of the puff pastry (the next and some of the filling should still be exposed). Spread a little more pesto on the sides of the nest.
Bake at 425F for about 5-7 minutes.
Meanwhile crack an egg into a small bowl.
When the hot tart comes out of the oven, pour the egg into the little “nest”. Bake in the oven for about another 8 minutes or until the pastry is golden and the whites are set on the egg.
Sprinkle with kosher salt and black pepper. Slice into quarters and serve hot.
Enjoy!
