Best 3 Tomato Egg And Prosciutto Tarts Recipes
Indulge your taste buds in a culinary adventure with our delectable Tomato, Egg, and Prosciutto Tarts. These savory pastries are a delightful symphony of flavors and textures, perfect for a quick and satisfying meal or as an impressive appetizer. Featuring a crisp and flaky crust, tangy tomato sauce, creamy eggs, and savory prosciutto, these tarts are sure to tantalize your senses.
Within this culinary guide, you'll discover two enticing variations of this classic dish:
1. **Classic Tomato, Egg, and Prosciutto Tarts:** Experience the timeless combination of sweet tomatoes, fluffy eggs, and salty prosciutto wrapped in a golden-brown crust. This traditional recipe is a crowd-pleaser, offering a harmonious balance of flavors in every bite.
2. **Sun-Dried Tomato, Spinach, and Feta Tarts:** Elevate your taste buds with this Mediterranean-inspired twist on the classic tart. Sun-dried tomatoes impart a concentrated sweetness, while spinach adds a vibrant green hue and earthy flavor. Crumbled feta cheese brings a tangy and creamy element, creating a symphony of flavors that will transport you to the sun-kissed shores of Greece.
Both recipes are carefully crafted with step-by-step instructions and accompanied by stunning visuals to guide you through the baking process. Whether you're a seasoned chef or a home cook just starting out, these recipes are accessible and guaranteed to impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create these delightful Tomato, Egg, and Prosciutto Tarts.
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
BAKED EGG WITH PROSCIUTTO AND TOMATO
It can be challenging to give eggs enough of an elegant twist to serve them to company, especially when the company arrives en masse, as tends to happen during the holidays. Enter the baked egg, at 15 minutes or so perhaps the slowest common cooking method (yes, I know, you can cook eggs for five hours if you choose to do so). But this is in a way the easiest method for cooking eggs in quantity.
Provided by Mark Bittman
Categories breakfast, for one, main course
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Smear a bit of butter or oil in ramekin; line with tomato and prosciutto. Break egg into ramekin, then put on a baking sheet.
- Bake 10 to 15 minutes, or until egg is set and white has solidified. Because the cup retains heat, egg will continue to cook after you remove it from the oven, so it is best to undercook it slightly. Precise time, in a good oven on a middle rack, is 12 minutes. Sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 96, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 1 gram, TransFat 0 grams
EGGS BAKED IN CRISPY PROSCIUTTO BASKETS
Steps:
- Preheat oven to 375ºF. Lightly grease muffin pan with oil. Place 1 slice of prosciutto in each muffin cup, being sure to fully cover bottom and sides and leaving about a 1/4" overhang on all sides. Spoon 1 heaping Tbsp. cheese into each prosciutto cup. Crack 1 egg into each, being careful not to break yolk. Drizzle 1 tsp. cream over each egg, then top with a pinch of thyme, salt, and pepper.
- Bake until whites have just set, about 15 minutes. Transfer pan to a wire rack and let cool 3 minutes. Run a knife around edges of prosciutto baskets and scoop out of pan. Serve immediately.
Tips:
- Use ripe tomatoes for the best flavor.
- If you don't have prosciutto, you can use cooked bacon or ham.
- You can add other ingredients to the tarts, such as cooked vegetables, cheese, or herbs.
- If you don't have tart pans, you can use muffin tins instead.
- To make the tarts ahead of time, assemble them and bake them according to the recipe. Then, let them cool completely and store them in the refrigerator for up to 3 days. When you're ready to serve, reheat them in a 350°F oven until warmed through.
Conclusion:
These tomato, egg, and prosciutto tarts are a delicious and easy-to-make appetizer or main course. They're perfect for a brunch, lunch, or dinner party. With a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new recipe to try, give these tarts a try. You won't be disappointed.
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