Puff Pastry Egg Tarts

5 from 1 vote

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!

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Breakfast, brunch

Cuisine: American

Diet: Vegetarian

Servings: tarts

Calories: 310kcal

Author: Nicole Durham

Cost: Recipe $4.98 / Serving $0.83

Equipment

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

US Customary - Metric

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.

Nutrition