These little tarts are a great egg-based recipe for a breakfast or brunch with friends. You bake them in a 12-cup muffin tin which makes them ideal for large groups. No hanging around a frying pan with this recipe!
- 5 tbsp unsalted butter, melted
- 4 rectangular sheets filo pastry
- 12 medium eggs (approximately 45 g per egg)
- 3 35 g wheels of rocamadour cheese (or other semi-soft goat’s cheese), cut into quarters to make 12 wedges
- 2 oz. thinly sliced prosciutto or parma ham, cut into 12 equal-sized pieces
- 1 1/2 tsp herbes de provence (optional)
- Preheat the oven to 350F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.
- On a clean work surface, lay out your first sheet of filo pastry. Gently brush it all over with 1 tablespoon of the melted butter. Place the second sheet on top and brush with 1 more tablespoon of the melted butter. Continue in this method until all four sheets have been used, making sure to brush the top of the fourth sheet with the remaining 1 tablespoon of melted butter. Using a pizza cutter or a sharp knife, cut the layered filo sheet into 12 squares. If the filo sheet is portrait oriented to you, cut it into three columns lengthwise and 4 rows across (just like the cupcake tin).
- Line each cup with a square of the filo and crack an egg into each filo-lined cup. Top each egg with a wedge of cheese and a small piece of ham. Sprinkle about 1/8 tsp of the herbes de provence over each tart.
- Bake until the filo dough is golden brown and the whites of the eggs are set, about 15 minutes. If you like your egg yolk fully cooked, be sure to bake your tarts for a couple more minutes.
- Remove from the oven and allow to cool for 5–10 minutes. Carefully lift each tart from the tin with a small spatula and enjoy warm or at room temperature.