The most amazing puff pastry egg tarts in the world, no kidding. These puff pastry egg tarts are such a festive breakfast or lunch dish.
It is something different than your usual bacon and eggs. So if you have some (leftover) puff pastry in the freezer, give these a try. Ready to learn how you can make puff pastry egg tarts? Let’s get started!
If you want to make the perfect indent in puff pastry the trick is to use something with weight and back the puff pastry for a couple of minutes in the oven.
We can buy perfect squares of puff pastry in the store which makes this recipe even easier but it also works with a long sheet of puff pastry.
As long as you use an oven-proof cup or bowl and set it in the middle of your puff pastry the edges with be able to rise around the cup and create an indent.
This is all you need to prevent the egg from running out of your puff pastry.
Sometimes it helps if you use a fork and pinch the pastry but with a bowl, you can’t go wrong.
What do you need for this recipe
First things first what do you need for this recipe is the following ingredients:
- Puff pastry
- Streaky bacon
- Sun-dried tomatoes
- Fresh scallions and chives
To make sure the egg will not run outside of the puff pastry use some aluminum foil and fold up the edges.
How to make puff pastry egg tarts
To make this recipe start with preheating your oven to 400℉. Now put 3 squares of puff pastry on a baking tray on top of baking paper.
If you have a sheet of puff pastry you can cut them in equal squares. Then put a small ovenproof cup or bowl right in the middle of your puff pastry squares.
Place the baking tray in the middle of your oven for 6 minutes. The puff pastry with swell up around the bowl.
Take the baking tray out of the oven and remove the bowls. The bowls will leave an indent in the puff pastry.
Take some sun-dried tomatoes and streaky bacon and place them in the indent.
Now crack an egg in the indent, right on top of the streaky bacon and tomatoes. Repeat for the other pastry tarts.
Return the baking tray into the oven for 14 minutes so the eggs will cook and the puff pastry will get golden brown.
Take out of the oven and decorate with some scallions and fresh cut chives.
Serve straight away.
Puff pastry egg tarts options
You can switch it up and add or subtract ingredients in the recipe:
- Asparagus – add some green asparagus when they are in season. No need to cook them beforehand just put them on the puff pastry before you crack the eggs.
- Salmon – do not like bacon replace it with strips of smoked salmon and cook as described.
- Cheese – put some shredded cheddar cheese or hard mozzarella on the puff pastry before you crack the egg. You can also sprinkle some cheese on top of the egg.
- Cherry tomatoes – instead of sun-dried tomatoes you can also use some fresh cherry tomatoes
Other puff pastry recipes
If you like puff pastry check these puff pastry recipes:
- Oven-baked apple beignets – these are made with vegan puff pastry and are great with a coffee or tea.
- Tapenade prosciutto pinwheels – a great snack with puff pastry and ham.
- Pasteis de nata – a delicious Portuguese pastry.
- Ham egg and cheese crescent ring – a tasty breakfast recipe that you can make with crescent dough.
See how you can make puff pastry egg tarts
Want to see how you can make puff pastry egg tarts? Watch the instruction video below to follow along:
Have fun making your own version of these puff pastry egg tarts!
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The most amazing puff pastry egg tarts in the world, no kidding. These puff pastry egg tarts are such a festive breakfast or lunch dish and is something different than your usual bacon and eggs. So if you have some (left over) puff pastry in the freezer, give these a try.
- 3 squares of defrosted puff pastry
- 3 eggs
- 6 sun dried tomatoes
- salt and pepper to taste
- Fresh cut chives
- Heat the oven to 400 degrees F
- Lay puff pastry squares on the parchment. Place a small oven safe cup in the center of each puff pastry square
- Bake puff pastry with the cups for 6 minutes until pastry has puffed up around the edges but have not gone brown yet
- Take the baking tray out of the oven and remove the cups. You will see a small indent in each puff pastry square
- Place 2 pieces of sun dried tomato and a strip of streaky oven baked bacon in the indent before cracking one egg into the indent of each square
- Return the backing tray to oven for 12-14 minutes until eggs have set and puff pastry has lightly browned
- Season eggs with salt, pepper and decorate with fresh cut chives
- Serve immediately
If you like your eggs well done, leave them in for 2 more minutes. Want your eggs more runny take 2 minutes less cooking time.
Calories: 247; Carbs: 18.2g; Fat: 13.9g Protein: 12.3g