You might think of puff pastry as a dessert, but this flaky pastry is quite versatile! Since puff pastry isn’t sweet on its own, it’s surprisingly easy to turn it into savory treats, as well. This puff pastry egg tart is a delicious weekend brunch option that’s easy to make and impressive to serve!
THESE EGG TARTS START OUT WITH A SHEET OF PUFF PASTRY.
You can use homemade puff pastry, but store-bought puff pastry is usually a quicker and easier option — and it works just as well here. A “sheet” of puff pastry is about ½ pound of pastry and that quantity comes from the fact that store-bought puff pastry is typically packaged in 1-pound boxes with two sheets inside.
The pastry should be rolled out on a lightly floured surface to eliminate any wrinkles. It will be a rectangle or a square between 1/8″ and ¼” thick, but the exact dimensions don’t matter. This style of tart is not an exact science — so don’t worry!
Once your pastry has been rolled out, cut it into four equal rectangles or squares. Trimming off the outer edges of the pastry will help give it a more even rise. Once it’s cut into squares, you’ll need to score the pastry.
This scored line will remain in the pastry as it bakes, giving it the look of a frame and creating the shape needed for the finished tart.
After the puff pastry is baked, you’ll clearly see how scoring the pastry created a design on each one of the tarts. While the pastry is still warm, use a spoon to push in the raised center of each tart, leaving only the crisp “frame.” It’s fine to leave the crushed pastry in place — it’s delicious and will only add more flavor to your tarts.
ONCE YOU HAVE THE PUFF PASTRY SHELL, IT’S TIME TO TALK FILLINGS
Once the frame is prepared, you can sprinkle in shredded cheese and crack an egg into each tart shell. I used Swiss cheese, but cheddar, gruyere or another favorite cheese are also great choices. Add a few halved cherry tomatoes to the top of each tart, for color and flavor.
Return the tarts to the oven to bake until the eggs are set and the whites are fully cooked. The pastry will crisp up even more during this time, while the cheese melts under the egg and the tomatoes become tender.
Top the tarts with salt and pepper, then serve them right away. You can eat them out of hand or serve them with a fork (which will be a bit less messy!).
This technique can be used with other ingredients, as well. Not only can you change up the cheese, you can also add a layer of tomato sauce or pesto underneath the egg for more flavor. Instead of tomatoes, you can add asparagus or other quick-cooking vegetables. The options are endless, and they’re all delicious.
PUFF PASTRY EGG TART RECIPE
Make four tarts
- 1 sheet or ½ pound of puff pastry, chilled (not frozen)
- ½ cup shredded Swiss cheese
- 4 large or extra large eggs
- 8 cherry tomatoes, halved
- Salt and pepper
Preheat oven to 400 F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out pastry into a square or rectangle from 1/8″ – ¼” thick (exact dimensions don’t matter). Cut the rectangle into quarters. Score a shallow line along each side of the pasty, about ½” from the edge.
Bake the pastry for 20 minutes, or until crisp and golden.
Using a spoon, press down the inside of the pastry “frame,” leaving a raised edge. Sprinkle cheese inside of the tart shell, then crack an egg on top of the cheese and add a cherry tomato half in each corner.
Return tarts to oven and bake for about 15 minutes, or until eggs are fully cooked and whites are completely set. Top with salt and pepper before serving.