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Breakfast Puff Pastry Tart

Buttery and flaky puff pastry baked with pesto, caramelized onions, ricotta, prosciutto, gruyere, parmesan, and eggs. The tart is then finished with fresh arugula, a drizzle of olive oil, salt, and cracked black pepper.
Servings 6
Author Olivia

Ingredients

  • 1 Sheet of Puff Pastry (thawed)
  • 1 tbsp Unsalted Butter
  • 1/2 a Large Onion (sliced)
  • 3 tbsp Pesto
  • 1/3 cup Ricotta
  • 2-3 Slices of Prosciutto
  • 1/4 cup Grated Parmesan
  • 1/2 cup Grated Gruyere
  • 3-4 Large Eggs
  • 1 1/2 cups Arugula
  • As Needed Salt
  • As Needed Black Pepper
  • As Needed Olive Oil

Instructions

  • Heat a small pan over medium heat. Add in the butter and allow it to melt. Once the butter has melted, add in the sliced onions and stir. Cook until the onions turn translucent. Decrease the heat to low and continue to cook the onions for 30-45 minutes, stirring frequently. They should develop a deep brown color and caramelize. Remove the onions from the heat and set it aside for later.
  • Preheat the oven to 425˚F.
  • Lightly dust a clean surface with flour. Roll out the puff pastry sheet until it becomes a 14x12 inch rectangle. Transfer the puff pastry to a sheet tray lined with parchment paper. Use a knife to score a 1/2 inch border around the edges. Make sure to not cut all the way through the dough.
  • Bake the puff pastry in the oven for 10 minutes. Remove the puff pastry from the oven then use a fork to lightly press down onto the puffed center within the border. Continue to press the pastry down until the center has flattened.
  • Evenly spread the pesto onto the bottom of the puff pastry. Dollop small spoonfuls of ricotta on top. Rip the prosciutto slices into smaller pieces and distribute them onto the tart. Add the caramelized onions and then sprinkle the gruyere and parmesan cheese on top. Crack the eggs and place them onto different areas of the tart. Bake the tart for 12-15 minutes or until the eggs reach your desired level of doneness.
  • Remove the tart from the oven and sprinkle the arugula on top. Drizzle some olive oil over the arugula and sprinkle with salt and pepper. Cut the tart into 6 pieces and enjoy!