This puff pastry egg tart recipe is perfect for breakfast and brunch! An easy recipe with little prep and minimal ingredients is always a welcomed treat in the morning!
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.
For more puff pastry recipes, check out my Valentine Cream Puffs and Strawberry Cream Cheese Turnovers.
Why This Recipe Works
- 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!
- 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.
Jump to:
🥘 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.
Cheddar Cheese- This is optional, but I like to add cheddar cheese under the eggs for added flavor.
Green Onions- Sliced green onions pair so well with the flavors we have in this recipe, making it fresher and colorful.
🍽 Equipment Needed
BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.
🔪 Instructions
Check out how to make puff pastry egg tart with these simple step-by-step instructions:
Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
Slice your thawed puff pastry into 6 evenly sized pieces and place each square on the prepared baking sheet, evenly spaced.
Bake in the oven for 15-20 minutes until golden brown.
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.
Press down the cut centers to make a nice hole in the center. Repeat for all 6.
Sprinkle cheese in the center of each puff pastry cheese.
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.
Repeat until all 6 have been filled.
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.
Top with sliced green onions, salt, and pepper to taste.
Serve warm.
📖 Variations
You can add different toppings to these tarts if desired. Other toppings could include bell peppers, bacon bits, more cheese, or cooked sausage crumbles.
🍴 Recipe Tips
When making these egg tart with frozen puff pastry, we need to make sure that the puff pastry is thawed (or close to it) before being used. This will make it easier to unfold and slice without breaking.
A large egg works wonderfully as it fits into the centers without issue but smaller or larger eggs could be accommodated.
Make sure to cook your eggs to your desired liking. We like our egg yolks at any setting and this recipe is perfect for a soft set yolk, but adding a few minutes to the cooking time will yield is a more cooked result.
With a soft set, you get a nice runny yolk which soaks into the puff pastry well but if you like a harder yolk, cook for another 3-5 minutes after the yolks are soft to see if they are to your liking.
💭 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.
More great breakfast recipes to try
- Cake Mix Blueberry Muffins
- Banana Nut Bagels
- Strawberry Cheesecake Pancakes
- Easy 45 Minute Cinnamon Rolls
📖 Recipe
Puff Pastry Egg Tarts
Ingredients
- 6 large Eggs ($0.48)
- 1 sheet Puff pastry, thawed ($1.44)
Optional toppings
- 3 Tablespoons Shredded cheddar cheese ($0.17)
- 2 Tablespoons Sliced green onions ($0.02)
Instructions
- Preheat oven to 400 degrees F and line baking sheet with parchment paper.
- Slice thawed puff pastry into 6 equal sized pieces by cutting in half down the middle and then dividing each section into 3.
- Place each square of puff pastry on the baking sheet, evenly spaced.
- Bake for 15-20 minutes until golden brown.
- Remove from oven and while using a sharp knife, slice a square into the top of each puff pastry, leaving a ¼ inch border around the top.
- Press down the cut squares, making a square hole in the puff pastry. Repeat for all 6 pieces.
- Divide the shredded cheese between all 6 squares and place it in the square pockets.
- Crack an egg into a bowl and then pour it into each pocket. Do not crack egg directly into puff pastry because removing egg shells will be a pain.
- Bake in the oven for 15-20 minutes until soft set or continue cooking for a harder yolk.
- Top with sliced green onions, salt and pepper as desired.
- Serve warm.
Notes
Recipe Tips
- When making these egg tart with frozen puff pastry, we need to make sure that the puff pastry is thawed (or close to it) before being used. This will make it easier to unfold and slice without breaking.
- A large egg works wonderfully as it fits into the centers without issue but smaller or larger eggs could be accommodated.
- Make sure to cook your eggs to your desired liking. We like our egg yolks at any setting and this recipe is perfect for a soft set yolk, but adding a few minutes to the cooking time will yield is a more cooked result.
- With a soft set, you get a nice runny yolk which soaks into the puff pastry well but if you like a harder yolk, cook for another 3-5 minutes after the yolks are soft to see if they are to your liking.
- You can add different toppings to these tarts if desired. Other toppings could include bell peppers, bacon bits, more cheese, or cooked sausage crumbles.
Storage
- 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.
Make Ahead
- 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.
Comments
No Comments