Puff Pastry Breakfast Egg Tarts

[Photograph: Yvonne Ruperti]

The ultimate breakfast tart: buttery crisp blitz puff pastry and melted cheese form a decadent base for a gently cooked egg and roasted tomatoes.

Why this recipe works:

  • This recipe uses blitz puff pastry which is easier to make than traditional puff pastry and still produces tender buttery layers.
  • Pre-baking the puff pastry shell allows you to cook the egg until just set without any risk of overcooking it.

Notes: To make ahead, the puff pastry shells can be either shaped and frozen until ready to bake or pre-baked the day before.

Puff Pastry Breakfast Egg Tarts

About This Recipe

Yield:Serves 4
Active time:20 minutes
Total time:45 minutes
Special equipment:baking sheet, pastry brush, sharp knife
This recipe appears in: 3 Recipes for Using Easy Blitz Puff Pastry


  • 1 (14-ounce) piece blitz puff pastry
  • 2 ounces cheddar cheese, grated
  • 4 large eggs
  • 6 cherry or grape tomatoes, halved
  • Kosher salt
  • Parsley leaves, for garnish


  1. 1

    Adjust oven rack to middle position and preheat to 400°F. Line baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that's about 1/4-inch thick. Trim edges and cut into four rectangular pieces.

  2. 2

    Place puff pastry squares on baking sheet and fold over edges to create a raised crust, giving a slightly curved shape to the edges pastry. Using a fork, prick bottom of the pastry.

  3. 3

    Bake pastry until puffed, golden and crisp, 15 to 20 minutes. Let cool slightly, then gently press center of pastry shells to deflate it and create a well for the egg.

  4. 4

    Sprinkle cheese onto center of pastry shells. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Arrange tomatoes, cut side up, on eggs and sprinkle lightly with salt.

  5. 5

    Bake until egg white is just set and yolk is almost set, 8 to 10 minutes. Garnish with parsley leaves and serve immediately.


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