Prosciutto, Rocket & Egg Tart
Cooking time (min) 45
Cost per serve $4.20
Salt & Pepper
¼ cup grated Parmesan Cheese
4 slices Prosciutto, roughly torn
1 sheet prepared Puff Pastry
1 cup Baby Rocket
½ cup fresh Ricotta Cheese
4 small Eggs
¼ cup Currents
Pre-heat the oven to 200˚c.
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.
Serves 4 as entree or 2 as main course.