These Puff Pastry Tarts With Eggs are a stepped-up breakfast recipe. One that you will love to make on a special occasion. Is it a romantic breakfast with hubby, family brunch or a holiday morning? Whenever you have them, you will love having eggs and bacon in a whole new way!!
Do you love eggs and want more recipes? Then try our Bacon Waffles with Eggs or Chilaquiles with Scrambled Eggs. Both make an awesome breakfast or brunch, but also a dinner. I love to have breakfast for dinner!!
Disclosure: I was compensated by Egg Farmers of Alberta for this post. All opinions and experiences are my own.
I came up with this idea after thinking about a sandwich, but wanted something so much more than just the same old, same old. I think I upped this egg sandwich to a new level. Follow our easy steps and your recipe will turn out amazing.
Cooking and baking should be enjoyable! Eggs can help you in so many ways. They are a fast, easy, and nutritious way to feed your family for not only breakfast, but for lunch and dinner, too. Many recipes using eggs are well under the 30-minute mark, so you have a meal on the table in no time. Above all, they pack a big wallop of protein in such a small and economical package.
Why I Love This Recipe
- Beautiful presentation
- Yummy way to have bacon and eggs
- Holiday morning perfection
- Great breakfast for dinner choice
- Company worthy recipe
- Fun and creative new way to have a sandwich
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What Ingredients are in these Puff Pastry Tarts?
Have you used buttery puff pastry before? It is an easy pastry to work with and one that no one would want to make from scratch. If possible, buy the sheets of puff pastry as they are even easier to work with and come in the perfect size for our tarts today.
Ingredients
Bacon, cooked crispy – Have this done ahead of time and keeping warm while you bake the puff pastry and eggs.
Olive oil – I always use extra virgin olive oil. For this recipe, you don’t need a really expensive one, but I never buy a cheap one either.
Medium yellow onion, diced – These are sautéed and added to the puff pastry for a little extra flavor.
Ground nutmeg – Added to the onion, gives a perfect flavor with the cheese.
Parmesan cheese + more for garnish – Adding some to the onions and then finishing off with Parmesan cheese is delicious.
Sheets puff pastry, thawed – Sheets work the best as opposed to blocks.
Medium eggs – These work best for this tart, as I think large eggs may spill over and make a mess.
Sea salt and fresh ground pepper – The usual suspects for seasoning.
Parsley, chopped for garnish – Finishes off the tart nicely with color and freshness.
How to Make Puff Pastry Tarts with Eggs
Cook the bacon until crispy and set aside on a paper towel-lined plate, and then keep warm in a low oven or toaster oven at 200 F.
Preheat the oven to 425 degrees F.
Onions
Dice the onion. Add the olive oil to a medium skillet and heat over medium heat. Then add the onions and cook, stirring often until translucent and they are just starting to brown, about 10 minutes.
Add the ground nutmeg, salt, pepper, and Parmesan in the last minute and stir to combine with the onions. Remove from the heat and set aside.
Puff Pastry
Line a baking sheet with parchment paper. Lightly flour a clean countertop and spread out the pastry dough. Place the second one on top of the first and gently roll the edges and center to stick the two pieces together. Cut the puff pastry sheets into 5-inch squares.
Using a very sharp knife or razor blade, score each puff pastry square with a ½ inch border. Make sure the cut goes through the top sheet into the second sheet, but do not cut all the way through.
Using a fork, dock the center of each pastry piece very closely together, see photo.
Transfer the squares to the parchment-lined baking sheet and place in the preheated oven.
Bake for 16-18 minutes or until the pastry has turned a golden brown and risen up significantly. Remove from the oven, and using a spoon, gently smash the center of each square, making sure it is completely flat, leaving the 1/2 border high.
Eggs
Divide the cooked onion between the pastry squares. Push the onion to the outside of the center so there is a slight well in the middle to hold the egg.
Crack an egg into the center of each square, and top the eggs with a sprinkle of salt and fresh ground pepper.
Return the baking sheet to the oven and continue to cook for about 8-9 minutes for soft yolks. If you prefer the yolks to be firmer, you can cook the eggs and pastry longer.
Remove the baking sheet from the oven and lay the cooked bacon strips along the edge of each square. Garnish with parsley and additional Parmesan if you like.
Serve immediately. Enjoy!
Recipe Pro Tips!
FAQs about the Puff Pastry Tarts
Can I Make Part of this Recipe Ahead of Time?
The puff pastry shells can be baked ahead of time and stored carefully at room temperature for 2 days.
The onion mixture can also be made up to 2 days ahead of time, covered and stored in the refrigerator.
The bacon is best if made close to serving, keeping it warm in an oven or toaster oven at 200F.
Once the eggs have been baked in the shells, you will want to serve this immediately.
LOVE EGGS? WANT MORE?
If you asked me what one thing that is a constant in our fridge and I would say that would be eggs. They are still an economical way to feed the family, whether it is breakfast, lunch, dinner or dessert. Here are some more of our favorite ways to eat eggs.
Puff Pastry Tarts with Eggs
Video
Ingredients
- 8 slices bacon cooked crispy
- 2 tsp olive oil
- 1 medium yellow onion diced
- 1/4 tsp ground nutmeg
- 1/4 cup grated parmesan cheese + more for garnish
- 2 sheets puff pastry thawed
- 4 medium eggs
- Sea salt and fresh ground pepper
- Parsley chopped for garnish
Instructions
- Cook the bacon until crispy and set aside on a paper towel-lined plate, and then keep warm in a low oven or toaster oven at 200 F.
- Preheat the oven to 425 degrees F.
- Dice the onion. Add the olive oil to a medium skillet and heat over medium heat. Add the onions and cook, stirring often until translucent and they are just starting to brown, about 10 minutes.
- Add the ground nutmeg, salt, pepper, and Parmesan in the last minute and stir to combine with the onions. Remove from the heat and set aside.
- Line a baking sheet with parchment paper. Lightly flour a clean countertop and spread out the pastry dough. Place the second one on top of the first and gently roll the edges and center to stick the two pieces together. Cut the puff pastry sheets into 5-inch squares.
- Using a very sharp knife or razor blade, score each puff pastry square with a ½ inch border. Make sure the cut goes through the top sheet into the second sheet, but do not cut all the way through. Using a fork, dock the center of each pastry piece very closely together, see photo.
- Transfer the squares to the parchment lined baking sheet and place in the pre-heated oven.
- Bake for 16-18 minutes or until the pastry has turned a golden brown and risen up significantly. Remove from the oven and, using a spoon, gently smash the center of each square, making sure it is completely flat, leaving the 1/2 border high.
- Divide the cooked onion between the pastry squares. Push the onion to the outside of the center so there is a slight well in the middle to hold the egg.
- Crack an egg into the center of each square, and top the eggs with a sprinkle of salt and fresh ground pepper.
- Return the baking sheet to the oven and continue to cook for about 8-9 minutes for soft yolks. If you prefer the yolks to be firmer, you can cook the eggs and pastry longer.
- Remove the baking sheet from the oven and lay the cooked bacon strips along the edge of each square. Garnish with parsley and additional Parmesan if you like.
- Serve immediately. Enjoy!
Comments & Reviews
Melanie says
So delicious and so easy to make!