Prosciutto, leek and egg Tart

On my lazy days, cooking could be an exhausting task to do. So I usually opt for something quick that doesn’t require a lot of work and time to make. That’s why savory tarts are part of my go-to recipes.

This Prosciutto, leek and egg tart is among my favorite tarts. It is a simply and quick dish to make when you don’t have the inspiration to spend a lot of time in the kitchen to cook. It’s a recipe that doesn’t require a lot of ingredients. This tart is simply a puff pastry topped with caramelized leeks, prosciutto, eggs and brie cheese. Easy to make, this tart could be a great dish for entertaining and for brunch.

Since this recipe is for lazy days, I used a store bought puff pastry (I never make my own puff pastry even on my good days, to be honest). You can use puff pastries sold at your local grocery stores in the section of frozen products, however I preferred to use the ones from my local bakery because it’s a better quality pastry compared to the industrial ones.


Prep: 15 min                        Cook: 15 min                       6 Servings


1 sheet of Puff pastry

5 thin slices of Prosciutto

5 Eggs

2 Leeks, sliced

1 Onion, sliced in half-rings

3 Gloves of garlic, minced

75 g of Brie, or more

1 tablespoon of butter

Olive oil



Chilli flakes (Optional)



1. Heat butter and olive oil in a pan over medium heat, sauté garlic, onion and leeks. Add salt and pepper. Allow the leeks to become soft and tender, stir frequently. Let it cook for 6-7 minutes. I like to add a teaspoon of chilli flakes but it’s optional. Remove from the heat and set aside.

2. Preheat the oven at 360-365° F

3. Roll out puff pastry, preferably chilled because it’s easy to work with, approximately 1 cm (0.40 inch) of thickness. Place the dough on a baking sheet lined with parchment paper.

4. With a fork, prick the entire surface of the dough. Evenly distribute the leeks, pieces or chunks of brie and prosciutto, leaving the edges of the dough. Gently break the eggs, one at a time, onto the tart. Salt and pepper the eggs.

Brush egg wash on the edges of the puff pastry.

5. Bake the tart 15 minutes, until the edges are turning golden, or until the egg whites are cooked and the yolks reached the desired doneness. I like the egg yolks to be on the runny side.

Remove it from the oven and cut into pieces to serve.


In order to obtain an optimal doneness for the eggs with a perfectly golden brown puff pastry, I would cook the dough, with the edges brushed with egg wash, ahead of time for 10 minutes then remove it from the oven. Garnish leeks, prosciutto and brie over the tart, then the eggs onto it before baking it for 12-15 minutes depending on the desired doneness for the eggs.

Originally, I used to make this particular tart with camembert instead of brie, so it’s possible to replace brie with camembert. Or even to use both if you are not bothered by the strong flavor of camembert.

You can also add fresh arugula on the top of the tart when you serve it.


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