This puff pastry egg tarts recipe is perfect for breakfast and brunch! An easy recipe with little prep and minimal ingredients is always a welcomed treat in the morning!
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These flaky egg tarts are absolutely perfect. They not only look good but taste good as well. With a soft set yolk, perfectly cooked egg whites, and a flakey buttery crust in every bite, it's too good to resist. My husband ate 3 in one sitting and complained I didn't make more (there are four of us, haha).
This recipe makes 6 wonderful tarts to share with the family, but it's so simple and easy you can double or triple as needed. This easy egg tart puff pastry recipe is one you'll want to keep on hand.
These pastries are perfect for a nice brunch, so make sure to serve them with other brunch favorites like Big Fluffy Scones, Homemade Strawberry Pop Tarts, and Small Batch Cinnamon Rolls.
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💛 Why You'll Love This Recipe
- Great for any occasion. It's perfect for holidays like Easter or Christmas, but it's also great for Sundays and easy weekday meals too! Check out these Easy Ways To Celebrate Easter On A Budget and these Christmas Breakfast Ideas.
- Simple ingredients. While this recipe looks fancy, it's actually very simple and uses minimal ingredients too!
- It's unique. There are so many different ways to serve up eggs in the morning, but this recipe is awesome because it's fun and unexpected.
🛒 Ingredients
Eggs- You will need some whole eggs for this recipe. Remember that you can cook them as soft or hard as you want, depending on how long you keep them in the oven.
Puff Pastry- You thawed puff pastry for the crust. For more puff pastry recipes, check out my Valentine Cream Puffs and Strawberry Cream Cheese Turnovers.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Customizable Toppings: Feel free to add different toppings to these tarts to suit your taste preferences. Consider toppings such as bell peppers, bacon bits, extra cheese, or cooked sausage crumbles to add variety and flavor to your tarts.
💰 Budget-Friendly Tips
Go light on the cheese. A small amount adds plenty of flavor, so there's no need to overdo it.
Swap toppings based on what you have. Use leftover veggies, bits of ham, or bacon instead of buying extras.
Watch for pastry sales. Puff pastry often goes on sale around holidays, making it a good freezer staple.
🥄 Instructions for Puff Pastry Egg Tarts
Step 1: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Step 2: Slice your thawed puff pastry into 6 evenly sized pieces and place each square on the prepared baking sheet, evenly spaced.
Step 3: Bake in the oven for 15-20 minutes until golden brown.
Step 4: Remove from oven and using a sharp knife, slice a square into the center of each puff pastry leaving about ¼ inch around the edges for a border.
Step 5: Press down the cut centers to make a nice hole in the center. Repeat for all 6.
Step 6: Sprinkle cheese in the center of each puff pastry cheese.
Step 7: Top with an egg. Make sure to crack the egg into a bowl before pouring it into the puff pastry shell to avoid eggshells getting into the dish. They will be harder to remove otherwise.
Step 8: Repeat until all 6 have been filled.
Step 9: Bake in the oven for 15-20 minutes at 400 degrees F or until the yolks are soft set. Continue cooking for a harder yolk.
Step 10: Top with sliced green onions, salt, and pepper to taste.
Serve warm.
👩🏻🍳 Expert Tips
- Use thawed puff pastry. When using frozen puff pastry for egg tarts, ensure it's thawed or close to it for easy handling.
- I use size A large eggs. Opt for a large egg for best fit, but smaller or larger ones can be accommodated.
- Cook eggs to your preferred doneness. For soft-set yolks, follow the recipe timing. For firmer yolks, add 3-5 extra minutes of cooking time after the yolks are soft.
❄️ Storage, Reheating & Make Ahead
Storage: Allow Puff Pastry Egg Tarts to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven or air fryer at 325°F until warmed through. Avoid microwaving if possible to keep the pastry crisp.
Make Ahead: Bake the puff pastry shells ahead of time and store once cooled. Assemble with eggs and cheese and bake just before serving for best texture.
🥗 Side Dishes or Pairing Ideas
Serve these Puff Pastry Egg Tarts with fresh fruit, a simple green salad, or roasted potatoes. They also pair well with breakfast meats, yogurt, or a cup of coffee or tea for an easy brunch spread.
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❓ Recipe FAQs
Store the egg tarts in an airtight container with parchment or wax paper layers if needed. Do not store until completely cool and keep in the fridge for up to 2 days and reheat until warm before eating. For best results, eat when fresh as the crust will soften and eggs can easily become overcooked when reheating.
You can premake the shells in advance. Just bake and shape as directed and place in an airtight container after they've completely cooled down. Store at room temperature for up to 2 days or in the freezer for up to three months and allow to come to room temp before using. Then continue with the recipe as directed.
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🐝 If you tried these Puff Pastry Egg Tarts, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Puff Pastry Egg Tarts
Ingredients
- 1 sheet puff pastry, thawed - ($3.78)
- 3 tablespoons cheddar cheese, shredded - ($0.19)
- 6 large eggs - ($0.90)
- 2 tablespoons green onions, sliced - ($0.11)
- salt and ground black pepper, to taste
Instructions
- Preheat and prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut the pastry. Slice the puff pastry into 6 equal pieces by cutting it in half lengthwise, then dividing each half into 3 pieces.
- Bake the pastry. Place the pastry squares on the prepared baking sheet, spacing them evenly. Bake for 15 to 20 minutes, until puffed and golden brown.
- Create wells. Remove from the oven and use a sharp knife to cut a square into the top of each pastry, leaving a ¼-inch border. Press the cut center down to form a well.
- Add cheese and eggs. Divide the shredded cheese evenly among the pastry wells. Crack each egg into a bowl, then carefully pour one egg into each well.
- Bake again. Return to the oven and bake for 15 to 20 minutes, until the egg whites are set and yolks reach your preferred doneness.
- Finish and serve. Top with sliced green onions and season with salt and pepper. Serve warm.
Notes
- Pastry handling. Fully thawed puff pastry is easier to cut and shape.
- Egg doneness. Bake closer to 15 minutes for softer yolks and longer for firmer yolks.
- Topping swaps. Try bacon bits, cooked sausage, spinach, or different cheeses.
- Make ahead. Baked tarts can be cooled and stored in an airtight container in the refrigerator. Bring to room temperature or reheat gently before serving.
Nutritional Information
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