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Puff Pastry Egg Tarts
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5 from 1 vote

Puff Pastry Egg Tarts

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 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer, Breakfast, brunch
Cuisine: American
Servings: 6 tarts
Calories: 310kcal
Author: NicoleDurham
Cost: Recipe $2.11 / Serving $0.35


  • 6 large eggs ($0.48)
  • 1 sheet puff pastry, thawed ($1.44)

Optional toppings

  • 3 tablespoon shredded cheddar cheese ($0.17)
  • 2 tablespoon sliced green onions ($0.02)


  • 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.


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.


  • 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.


Serving: 1tart | Calories: 310kcal | Carbohydrates: 19.3g | Protein: 10.3g | Fat: 21.9g | Saturated Fat: 4.6g | Polyunsaturated Fat: 10.1g | Monounsaturated Fat: 5.8g | Trans Fat: 0.1g | Cholesterol: 190.1mg | Sodium: 201.5mg | Potassium: 100.6mg | Fiber: 0.6g | Sugar: 0.6g | Vitamin A: 97.6IU | Vitamin C: 0.3mg | Calcium: 62.3mg | Iron: 2mg