Breakfast Tarts: The perfect weekend brunch recipe

Happy Friday! Today I have the lovely Erin, of Erin Made This, making beautiful breakfast tarts. Flaky pastry, gooey egg, a little prosciutto. Yum. I hope you enjoy. xBreakfast Tarts-11

I am love a tart. Sweet or savoury, it doesn’t really matter. I love them so much for their simplicity. There is nothing easier or more satisfying than throwing your favourite filling in some pastry then baking it to perfection. They always look super fancy, too.

A tart for breakfast though you ask? Yes. So much yes. I thought I’d extend my tart making skills to some breakfast tarts and the result could not have been more delicious or simple.
These are prefect for a weekend breakfast or brunch. I’ve used prosciutto, cheddar and eggs but the options are endless. Use mushrooms and tomato for a vegetarian version or bacon instead of prosciutto.


Breakfast Tarts


5 eggs {1 is for brushing}
8 slices of prosciutto
50 g of cheddar cheese, grated
2 sheets of puff pastry
A few sprigs of thyme


♥ Preheat the oven to 200°C.
♥ Cut one pastry sheet into 4 equal squares and place on a lined tray.
♥ Cut 1.5cm strips from the second pastry sheet.
♥ Beat one egg in a small bowl and brush the outside of the four pastry squares.
♥ Place the pastry strips on the border of the squares, trimming the lengths as you go then brush with egg.
♥ Place the tray in the oven and bake for 10 minutes. They will puff up, but will go back down when they are out of the oven.
♥ While the tart bases are baking, cook the prosciutto in a medium pan until brown then set aside.
♥ Remove the tart bases from the oven and equally divide the cheddar between the four.
♥ Place the prosciutto slices on to the base then carefully crack an egg on top of the tart.
♥ Sprinkle with some thyme and place back in the oven for 10-15 minutes or until the egg is cooked. Serve warm

Breakfast Tarts-16

♥ Super fresh eggs are best here as they stay together and won’t run off the tart.
♥ You could even make one large tart and cut it up to serve.



2 thoughts on “Breakfast Tarts: The perfect weekend brunch recipe”

  1. Just made these and they were delish! It’s funny how different the egg yolk looks; it looked raw still but when I pressed on it, it was perfect! I’ve put a couple aside to have for breakfast the next few days. Will be keen to see how they go cold or reheated (they won’t be crispy but I’m not really fussed about that)

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