Elegant in presentation and remarkably simple in preparation, puff pastry egg tarts represent an ideal fusion of convenience and refinement for the breakfast table. Each tart features a puff pastry shell that gently cradles a baked egg topped with melted cheese. This creates a balanced combination of crisp texture and rich flavor.
The result is a visually appealing and satisfying dish that can be prepared in a matter of minutes yet exudes the charm of a well-considered meal. These tarts are particularly well-suited for both everyday breakfasts and more formal occasions such as brunch gatherings or morning receptions.
What are Puff Pastry Egg Tarts?
Puff pastry egg tarts are a simple, playful riff on classic egg-and-cheese combinations. Unlike custard-style egg tarts, such as Portuguese or Hong Kong styles, these use whole eggs baked inside a puff pastry cup for a texture contrast.
They’ve got the charm of savory tarts, the speed of a sheet-pan bake, and the flexibility to dress up with herbs, ham, or greens.
Pro Tips for the Best Puff Pastry Egg Tarts
- Use a cold puff pastry sheet straight from the fridge so it rises properly and stays flaky.
- Par-bake with the bowls or ramekins in place to set the walls that keep the pastry from collapsing once the egg is added.
- Crack eggs into a small bowl first, then pour into the pastry cavity. Fewer drips will mean less drama.
- Grate a firmer cheese rather than pre-shredded “moisture-treated” mixes for better melt and flavor.
Frequently Asked Questions
What kind of puff pastry should I use?
Store-bought shortcrust-style puff pastry sheets work great, just look for a high-butter content for the best rise and flavor. Thawed frozen sheets are fine and keep them cold until the oven.
Can I use more than one egg per tart?
Each pastry square in this recipe is sized for one whole egg. If you want multiple eggs, use a larger pastry base or shallow tartlet tins.
How do I make the yolk runny?
Bake 9–10 minutes at 200 °C (400 °F) and check. Oven strength varies, so watch the first batch. The whites should be set while the yolk stays glossy.
Can I Freeze Puff Pastry Egg Tarts?
Yes, either freeze before adding eggs or freeze fully baked tarts for convenience. To freeze par-baked shells, cool completely, then stack with baking paper and freeze in a sealed bag for up to 1 month. When ready, add egg and cheese, then bake from frozen. While to freeze fully baked tarts, cool completely, then freeze. Reheat in an oven until warmed through to eat.
How to Store Puff Pastry Egg Tarts
Keep in an airtight container in the fridge for up to 2 days. Reheat in a 180 °C (350 °F) oven for 6–8 minutes to bring back crispiness.
Ingredients
How to Make Puff Pastry Egg Tarts
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Cut your puff pastry sheet into 4 equal squares and place the squares on a lined baking tray. Put a baking bowl in the center of each pastry square and bake for 6 minutes at 200 ° C (400 ° F).
Cut your puff pastry sheet into 4 equal squares and place the squares on a lined baking tray. Put a baking bowl in the center of each pastry square and bake for 6 minutes at 200 ° C (400 ° F).
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Carefully lift off the bowls and crack eggs into each pastry well, and top with cheese.
Carefully lift off the bowls and crack eggs into each pastry well, and top with cheese.
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Return the tray to the oven and bake for 12 minutes at 200 °C (400 °F). After time has elapsed, sprinkle chopped chives over each tart for freshness and color.
Return the tray to the oven and bake for 12 minutes at 200 °C (400 °F). After time has elapsed, sprinkle chopped chives over each tart for freshness and color.
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