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!
Recipe courtesy of Sarah Sharratt
Show: UpRooted
Episode: A French Picnic
Egg and Goat Cheese Phyllo Tarts
50 min
30 min
12 individual tarts
50 min
30 min
12 individual tarts


  • 5 tablespoons unsalted butter, melted
  • 4 rectangular sheets phyllo pastry
  • 12 medium eggs
  • Three 1 1/4-ounce wheels Rocamadour or other semi-soft goat cheese, cut into quarters to make 12 wedges 
  • 2 ounces thinly sliced prosciutto, cut into 12 pieces 
  • 1 1/2 teaspoons herbes de Provence, optional


Special equipment: a 12-cup muffin tin

Preheat the oven to 350 degrees F. Brush the cups of a 12-cup muffin tin with 1 tablespoon of the melted butter.

On a clean work surface, lay out the first sheet of phyllo pastry. Gently brush it all over with 1 tablespoon of the melted butter. Place the second phyllo sheet on top and brush it with another tablespoon of the melted butter. Continue stacking and brushing until all four sheets have been used, making sure to brush the top of the fourth sheet with the remaining tablespoon melted butter. Using a pizza cutter or a sharp knife, cut the layered phyllo sheets into 12 squares. If the phyllo is portrait-oriented to you, cut it into three columns lengthwise and 4 rows across (just like the muffin tin).

Line each muffin cup with a square of the phyllo and crack an egg into each phyllo-lined cup. Top each egg with a wedge of cheese and a small piece of prosciutto. Sprinkle about 1/8 teaspoon of the herbes de Provence, if using, over each tart.

Bake until the phyllo 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.)

Let cool for 5 to 10 minutes, then carefully lift each tart from the tin with a small spatula. Enjoy warm or at room temperature.


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