Ingredients
Units
Scale
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
Instructions
- 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
Notes
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.