Puff Pastry Tarts with Eggs

5 from 1 vote

These gorgeous Puff Pastry Tarts with Eggs are easy to make and turn out scrumptious every time. They are a special recipe to make for your family or for company. One that everyone will love.

Prep Time10

Cook Time45

Total Time55

Course: Breakfast, Brunch

Cuisine: American

Keyword: bacon, baked eggs, puff pastry, Tart

Servings: servings

Calories: 975kcal

Author: Tara Noland

Equipment

Extra Wide Spatula, & Beveled Edges for Skillets, Griddles & Grills, Pancake Flipper Turner, Smash Burgers Turner, 6 x 5 in.
360 Count 12"x 16" Heavy Duty Parchment Paper Baking Sheets
Nordic Ware Naturals Half Sheet - Encapsulated Galvanized Steel Rim Prevents Warping, 2-Pack

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!

Video

Notes

See the post for additional information, photos and tips.

Nutrition