I love weekend breakfast. I call it that because it means that I have more time to make it, and there is more time for my family to enjoy eating it. Having said that- this is actually very fast and easy to make! But it certainly turns out beautiful and is definitely a knife and fork kind of breakfast. I just use packaged puff pastry to make things easier, but a fresh and fast basil pesto amps up all of the buttery flavors to a whole new level. When it is paired with the creamy fontina cheese, the salty prosciutto and a runny egg yolk- it is breakfast perfection.
Also lovely for brunch served with a bright, fresh green salad!
1 sheet puff pastry, thawed
Fresh Basil Pesto
Fontina cheese, sliced
2 slices prosciutto
1 large egg
Kosher salt and black pepper
2 cups packed basil leaves
1 large clove garlic
½ large lemon
1/3 cup olive oil
Kosher salt and Black pepper
Preheat the oven to 425 degrees. Prepare a pan with parchment or a silpat.
Bring a small pan of salted water to a boil. Meanwhile prepare an ice bath.
Put the basil in the simmering water for just about a minute.
Then plunge them into an ice bath.
Drain and dry the leaves and put them in a blender with the garlic and a sprinkle of Kosher salt.
Add the lemon juice and the olive oil.
Blend until smooth. Set aside.
Lightly flour the counter and roll out the dough until slightly thinner.
Place the sheet of dough on the pan.
Spoon a dollop of basil pesto into the center of the dough and spread generously around.
Lay the fontina cheese slices in the center of the dough.
Make a “nest” with the two pieces of prosciutto.
Fold up the sides of the puff pastry.
Spread a little more pesto on the sides.
Fold up the other sides so that you have neat little package.
Bake at 425 for about 5-7 minutes.
Meanwhile crack an egg into a small bowl.
When the hot tart comes out of the oven, pour the egg into the little “nest”.
Sprinkle with chives.
Bake in the oven for about another 8 minutes or until the pastry is golden and the whites are set on the egg.
Sprinkle with Kosher salt and black pepper. Slice into quarters and serve hot.