Breakfast Tart

• FOR THE TART:
• 1 whole Sheet Puff Pastry, Thawed
• 2 slices Fontina Cheese
• 2 slices Prosciutto
• 1 whole Large Egg
• Kosher Salt And Black Pepper
• _____
• FOR THE PESTO:
• 2 cups Packed Basil Leaves
• 1 clove Garlic
• 1/2 whole Large Lemon
• 1/3 cups Olive Oil
• Kosher Salt And Black Pepper

1. Preheat the oven to 425 degrees F. Prepare a pan with parchment or a silpat.
2. For the basil pesto:
3. Bring a small pan of salted water to a boil.
4. Meanwhile prepare an ice bath (a bowl filled with ice water).
5. Put the basil in the simmering water for just about a minute. Then remove them from the simmering water and immediately plunge them into the ice bath.
6. Drain and dry the leaves and put them in a blender with the garlic and a sprinkle of Kosher salt. Add the lemon juice and the olive oil. Blend until smooth. Set aside.
7. Breakfast Tart:
8. Lightly flour the counter and roll out the puff pastry dough until slightly thinner. Place the sheet of dough on the prepared pan.
9. Spoon a dollop of basil pesto into the center of the dough and spread generously around. Lay the fontina cheese slices in the center of the dough. Make a "nest" on top of the cheese with the two pieces of prosciutto. Fold up the sides of the puff pastry (the next and some of the filling should still be exposed). Spread a little more pesto on the sides of the nest.
10. Bake at 425F for about 5-7 minutes.
11. Meanwhile crack an egg into a small bowl.
12. When the hot tart comes out of the oven, pour the egg into the little "nest". Bake in the oven for about another 8 minutes or until the pastry is golden and the whites are set on the egg.
13. Sprinkle with kosher salt and black pepper. Slice into quarters and serve hot.
14. Enjoy!

pastry, cheese, egg, kosher salt, basil, clove garlic, lemon, olive oil, kosher salt

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-tart/ (may not work)