Sarah’s Tip of the Day:
Make quick work of halving cherry tomatoes by placing them between two plastic lids and slicing them down the center. Watch Sarah demonstrate this method in today’s video!
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PREP: 20 MINS TOTAL TIME: 30 MINS
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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
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.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Tomato, Egg, and Prosciutto Tart – Everyday Food with Sarah Carey