These savory egg tarts combine creamy herbed ricotta, perfectly baked eggs, crispy prosciutto, peppery arugula, and flaky buttery puff pastry into an elegant breakfast or brunch recipe that feels far more complicated than it actually is. They’re simple enough for a quiet weekend morning but impressive enough for entertaining, making them one of my favorite recipes for brunch, happy hour, or mountain weekends away.
Table of Contents
- Tested Until Perfect
- Why I Love This Recipe
- Ingredients You'll Need
- Substitutions and Variations
- Directions
- How To Store Leftovers and Make Ahead
- Other Egg Recipes You’ll Love
- Final Thoughts
- Connect With Me
Some recipes become staples because they’re delicious, while others earn a permanent place in my rotation because they make me feel like I’ve somehow pulled off something much fancier than the effort required.
I first started making variations of these when I wanted something more exciting than scrambled eggs but didn’t want to commit to making a full quiche or tart from scratch. Puff pastry quickly became my secret weapon. It delivers that beautiful bakery-style finish with very little work, which is exactly the kind of cooking I love most.
Now these tarts have become my go-to for slow weekends, brunch with friends, or packing for cabin trips where everyone inevitably gathers in the kitchen looking for coffee and breakfast.
Tested Until Perfect
Many savory egg tart recipes pile on toppings or skip seasoning the ricotta layer entirely.
After testing a few versions, I found that keeping the filling simple allowed every ingredient to shine. Pre-baking the puff pastry before adding the filling kept the crust crisp, while the lemon zest in the ricotta completely changed the final dish by adding freshness that balanced the richness of the eggs and prosciutto.
Why I Love This Recipe
- Looks bakery-worthy with very little effort.
- Uses store-bought puff pastry for convenience.
- Perfect for breakfast, brunch, lunch, or appetizers.
- Easy to customize based on the season.
- Can be prepared ahead for entertaining.
- Uses simple ingredients with elevated flavors.
- Ready in under 30 minutes.
Ingredients You’ll Need
Puff Pastry
The secret to achieving a beautiful, flaky and golden crust without making pastry from scratch. Allow the pastry to thaw but keep it cool while working with it for the best rise.
Ricotta
Creates a creamy filling that pairs beautifully with the eggs.
Herbs
Parsley, oregano, and basil add plenty of flavor without overwhelming the tart.
Lemon Zest
One of my favorite additions. It brightens the ricotta and keeps the filling from feeling heavy.
Farmers Finest Eggs
The eggs become the centerpiece of each tart. Using high-quality eggs makes a noticeable difference in both flavor and appearance.
Prosciutto
Salty, crispy, and savory, prosciutto complements the creamy filling perfectly.
Arugula
The fresh arugula salad on top balances the richness of the tart beautifully.
Parmesan
A finishing touch that adds nuttiness and depth.
Substitutions and Variations
These tarts are endlessly adaptable.
- Swap ricotta for whipped goat cheese.
- Replace prosciutto with smoked salmon.
- Add asparagus or roasted tomatoes.
- Use spinach instead of arugula.
- Add chili flakes for heat.
- Use fresh herbs instead of dried herbs.
- Add caramelized onions for sweetness.
Directions
Step 1: Prepare the Puff Pastry
Preheat the oven to 400°F.
Roll out the puff pastry sheet and cut it into four equal squares. Using a sharp knife, score a border around each square about ½ inch from the edge without cutting all the way through.
Prick the center with a fork.
Step 2: Bake the Pastry
Brush with egg wash and bake for 10 minutes until lightly puffed and beginning to turn golden.
Step 3: Make the Filling
In a bowl, combine the ricotta, herbs, lemon zest, salt, and pepper until smooth.
Step 4: Assemble the Tarts
Remove the pastry from the oven and gently press down the centers if needed.
Spread the ricotta mixture into the middle of each tart, leaving the edges exposed.
Create a small well in the center and crack an egg into each one.
Step 5: Finish Baking
Return to the oven for 12–14 minutes, or until the egg whites are set and the pastry is deeply golden and crisp.
Step 6: Garnish
Toss the arugula with olive oil and lemon juice.
Top the tarts with the dressed arugula, prosciutto, and freshly shaved parmesan.
Serve immediately.
Expert Tips For Making Egg Tarts
- Keep the pastry cold until ready to bake.
- Pre-baking the pastry prevents soggy bottoms.
- Use eggs at room temperature for more even cooking.
- If you prefer firmer yolks, bake for an additional 2–3 minutes.
- Don’t overload the filling or the pastry may become soft.
- Freshly shaved parmesan makes a big difference here.
How To Store Leftovers and Make Ahead
These egg tarts are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
Reheat in a 350°F oven for about 8 minutes to help restore the crispness of the pastry.
The ricotta filling can be prepared up to 2 days ahead, making assembly incredibly quick.
Other Egg Recipes You’ll Love
- Easy Clean-Out-the-Fridge Frittata
- Tex-Mex Egg Bake Recipe
- The Best Egg Salad Recipe with a Twist
- How to Hard Boil Eggs Perfectly
FAQ
Final Thoughts
These savory egg tarts are exactly the type of recipe I love most—simple ingredients transformed into something that feels special enough for company but easy enough for everyday cooking.
The combination of creamy ricotta, rich eggs, salty prosciutto, and flaky puff pastry creates a beautiful balance of textures and flavors that works for breakfast, brunch, or even a light dinner.
Once you realize how easy these are to make, you’ll find yourself reaching for puff pastry far more often.
Connect With Me
Follow me on Instagram for more delicious recipes and food tips. And, join me over on Facebook where I share recipes daily!
Baked Ricotta & Egg Puff Pastry Tarts
These savoury egg tarts feature creamy herbed ricotta, perfectly baked eggs, crispy prosciutto, peppery arugula, and buttery puff pastry. They're elegant enough for brunch entertaining but simple enough for an easy weekend breakfast.
Ingredients
- 1 sheet puff pastry
- 1 cup ricotta
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1 tsp dried or fresh basil
- Zest of ½ lemon
- 4 Farmers Finest eggs
- Salt and pepper, to taste
- 4 slices prosciutto
- Handful of arugula
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Parmesan, for garnish
- 1 egg, for egg wash
Instructions
- Preheat oven to 400°F.
- Roll out the puff pastry and cut into 4 equal squares. Score a border about ½ inch from the edges without cutting all the way through. Prick the centers with a fork.
- Brush the pastry with egg wash and bake for 10 minutes until lightly puffed.
- Meanwhile, combine the ricotta, parsley, oregano, basil, lemon zest, salt, and pepper in a small bowl.
- Remove the pastry from the oven and gently press down the centers if needed. Divide the ricotta mixture among the tarts and spread into the center, creating a small well.
- Crack one egg into each well.
- Return to the oven and bake for 12-14 minutes, or until the egg whites are set and the pastry is golden brown.
- Toss the arugula with olive oil and lemon juice.
- Top each tart with dressed arugula, prosciutto, and shaved parmesan. Serve immediately.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 6gUnsaturated Fat: 12gCholesterol: 258mgSodium: 359mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 18g
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
