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Breakfast Tart

March 4th, 2011

Breakfast Tart

I love weekend breakfast. I call it that because it means that I have more time to make it, and there is more time for my family to enjoy eating it. Having said that- this is actually very fast and easy to make! But it certainly turns out beautiful 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!

1 sheet puff pastry, thawed
Fresh Basil Pesto
Fontina cheese, sliced
2 slices prosciutto
1 large egg
Kosher salt and black pepper

Basil Pesto
2 cups packed basil leaves
1 large clove garlic
½ large lemon
1/3 cup olive oil
Kosher salt and Black pepper

Preheat the oven to 425 degrees. Prepare a pan with parchment or a silpat.

Basil Pesto:

Bring a small pan of salted water to a boil. Meanwhile prepare an ice bath.

Put the basil in the simmering water for just about a minute.

Then plunge them into an 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 dough until slightly thinner.

Place the sheet of dough on the 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” with the two pieces of prosciutto.

Fold up the sides of the puff pastry.

Spread a little more pesto on the sides.

Fold up the other sides so that you have neat little package.

Bake at 425 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”.

Sprinkle with chives.

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!