Tomato Egg And Prosciutto Tarts Food

TOMATO, EGG, AND PROSCIUTTO TARTS

Tomato, Egg, and Prosciutto Tarts image

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

Ingredients

1 (17.3 ounce) box frozen puff pastry, thawed
2 cups cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon chopped fresh thyme
Coarse salt and pepper
9 large eggs
1/2 cup grated Fontina (1 1/2 ounces)
8 thin slices prosciutto

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

EGGS BAKED IN TOMATOES WITH PROSCIUTTO & BASIL

Eggs Baked in Tomatoes With Prosciutto & Basil image

Make and share this Eggs Baked in Tomatoes With Prosciutto & Basil recipe from Food.com.

Provided by Karen in MA

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

6 large tomatoes
basil leaves, a handful (plus extra whole and finely chopped to serve)
extra virgin olive oil, for cooking
6 slices prosciutto (or pancetta)
6 large eggs

Steps:

Preheat the oven to 350.
Remove the tomato tops with a sharp knife. Scoop out the seeds with a teaspoon and discard, them place the tomatoes upside-down on paper towel for about 15 minutes to drain.
Smash the basil with a pinch of salt with a mortar and pestle until it becomes a paste, then add a little extra virgin olive oil to loosen it. Season with black pepper and smear the oil inside the tomatoes.
Wrap a slice of prosciutto or pancetta around each tomato and secure with a toothpick.
Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes until the tomatoes soften slightly and the prosciutto is beginning to crisp around the edges.
Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes or until the eggs are cooked but the yolks are still runny.
Scatter with extra basil and serve immediately with toast soldiers.

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