Recipes and Cooking

Prosciutto, Rocket & Egg Tart

Prosciutto Rocket and Egg Tart Preparation time 45 mins Serves 2 people


  • 4 slices prosciutto, roughly torn
  • 4 eggs
  • 1 sheet prepared puff pastry
  • 1 cup baby rocket
  • ½ cup fresh ricotta cheese
  • ¼ cup grated parmesan
  • ¼ cup currants
  • Shaved parmesan
  • Pepper to taste


Pre-heat the oven to 200C. Place the sheet of pastry onto a baking tray. Using a small knife, score around the square 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. Arrange the prosciutto on top. Place into pre-heated oven for 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.