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!
A Simple and Fancy Brunch Idea
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. It’s perfect for holidays like Easter or Christmas but it’s also great for Sundays and easy weekday meals too!
Egg tart ingredients
- Puff Pastry
- Cheddar Cheese
- Green Onions
What you’ll need to make this recipe
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Tips for making 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.
FAQ’s about egg tart recipe
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.
How to make puff pastry egg tart
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 1/4 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 and 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.
More great breakfast recipes to try
- Strawberry Cream Cheese Turnovers
- Cake Mix Blueberry Muffins
- Banana Nut Bagels
- Simple Crepes (with Pancake Mix)
- Easy Spinach Bacon Quiche
- Easy 45 Minute Cinnamon Rolls
Puff Pastry Egg Tarts
- 6 large eggs
- 1 sheet puff pastry, thawed
- 3 Tbsp shredded cheddar cheese
- 2 Tbsp sliced green onions
- 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 1/4 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.