Project Description

Prosciutto, Mushroom & Egg Tart

This Prosciutto, Mushroom & Egg tart is perfect for brunch,  a real crowd pleaser, and yet is so simple to make.

Serves 6
Preparation 20 minutes
Cooking 25 – 30 minutes


150g button mushrooms, sliced
4 sheets fillo pastry
2 tablespoons (40mls) melted butter
1 cup (200g) fresh ricotta or cottage cheese
1 cup (250mls) milk
Salt and pepper to taste
8 eggs
1/3 cup grated parmesan cheese
4 slices prosciutto
2 slices prosciutto extra, cooked till crisp (optional)
1 cup baby rocket


  1. Pre-heat oven to 200°C (180°C fan-forced).
  2. Saute mushrooms in half the butter in a medium frying pan until just cooked. Remove and cool a little.
  3. Place one sheet fillo over a 26cm round pie dish allowing the edges to hang over the rim. Place next sheet over it at a 45’ angle. Brush with melted butter. Place remaining two sheets over these, again each time at a 45’ angle to the one beneath. Use your hands to scrunch up the overhanging pastry around the rim. Brush with remaining butter.
  4. Drain mushrooms if they have thrown any liquid and then scatter them over the pastry
  5. Mix ricotta, milk, salt and pepper and 3 eggs together and dollop or spread over the pastry and mushrooms. Sprinkle with half the parmesan cheese. Tear prosciutto lengthways and drape it on the top of the tart in a spiral out from the centre. Cook for 20 – 25 mins or until ricotta mixture is set. Remove from oven.
  6. Break remaining eggs in between prosciutto. Sprinkle over remaining parmesan. Return to the oven and bake for another 5 mins or so, until eggs are just set.
  7. Remove from oven and scatter with extra prosciutto and rocket leaves to serve.

Related Recipe
Baked Eggs With Pancetta

Watch me make Prosciutto Egg Cups in 1 minute here and don’t forget to subscribe to my YouTube channel!