Prosciutto, Rocket & Egg Tart

Prep: 10 Mins

Cook: 35 Mins

Serves: 4

Difficulty:

Cuisine:

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Recipe by: Australian Eggs

Make a prosciutto egg tart recipe with rocket for an easy lunch entertaining idea. You can also serve your simple savoury tart recipe for brunch or lunch.

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Prosciutto, Rocket & Egg Tart

Ingredients:

1 sheet prepared puff pastry, just thawed and divided into 4 squares

1/2 cup fresh ricotta cheese

1/4 cup grated parmesan

1/4 cup currants

Salt & pepper to taste

4 slices prosciutto, roughly torn

4 small eggs

1 cup baby rocket

Shaved parmesan

Method:

Pre-heat the oven to 200°C/ 180°C (fan forced) and line a baking tray with baking paper
Using a small knife, score around the square 11/2cm in from the edge, making sure not to cut through the pastry
In a bowl, mix together the ricotta, parmesan and currants. Season with a little salt and pepper. Spread the cheese mixture into the inner square, leaving the 2cm border around the edge free of filling. Arrange the prosciutto on top.
Bake 20-30 minutes or until pastry is puffed, cooked and golden around the edge.
Crack the eggs one at a time into a small bowl and just break the yolk with a fork, pour immediately onto the hot tarts and return to oven for 2 minutes.
Remove from oven and sprinkle with the rocket leaves and shaved parmesan. Serve immediately.

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