Puff Pasty Egg Tarts

These egg puff pastry tarts are one of the recipes I make often; we never get tired of them. I like working with puff pastry because it keeps things simple. It's convenient, it keeps well, and you can turn it into something good without much effort.

I make them for brunch now and then, but just as often for a quick lunch or dinner with something on the side. You can add whatever you like: bacon, vegetables, or different cheese. They taste great warm, but also at room temperature, which makes them good if you need something for guests.

If you like using puff pastry for simple meals, have a look at my Puff Pastry Empanadas or the Quick Puff Pastry Tarts.

Prep Time: 10 minutes | Cook Time: 15 minutes | Ingredients: 10 + salt & pepper | Servings: 4-6 | Difficulty: Easy

Recipe Ingredients

Puff pastry: Use 1 sheet, refrigerated or thawed frozen. My sheet was about 15.7 × 9.8 inches (40 × 25 cm), so I could fit 6 eggs. If your pastry sheet is smaller, about 9.5 × 9.5 inches (24 × 24 cm), 4 eggs will fit more comfortably. You can also use 6 smaller eggs and place them closer together.

Eggs: Preferably small or medium, so you still have some room for the other ingredients. Place them with some space in between so you can cut the puff pastry egg tarts easily later.

Pesto: Green pesto works best here; any kind you like. I often use homemade (because I love making pesto from anything green), but your favorite brand is perfect.

Cheese: Gouda, Cheddar, or Parmesan all work. Use what you have. Check out this cheesy Quiche with Cottage Cheese, too.

Other ingredients: Green onions, sun-dried tomatoes, and seeds or za'atar to sprinkle the edges of the pastry. They are optional, but they add a nice finish to the edges.

See the recipe card for detailed instructions and full information on ingredients and quantities.

How to make puff pastry egg tarts?

Step #1: Unroll the sheet onto the prepared baking sheet, fold the edges about ½ inch/1 cm inward to form a border, and prick the base several times with a fork.

Step #2: Spread the pesto and cream cheese mixture on top. Cover with ⅔ of the cheese.

Step #3: Crack the eggs, one by one, in a small bowl and let them slide onto the pastry.

Step #4: Add green onions, sun-dried tomatoes, salt, pepper, and remaining cheese.

Step #5: Brush the edges with egg-milk mixture and sprinkle with seeds or za'atar.

Step #6: Bake for 15-16 minutes until the eggs are set and the edges are golden.

Tips

• Crack each egg into a small bowl first → easier to place
• Keep the yolks visible → they cook more evenly
• If using thicker frozen pastry, bake slightly longer
• Try these Fisherman's Eggs next.

Storage

The puff pastry egg tart is best on the day it's baked.

Refrigerator: Keep leftovers in an airtight container for up to 2 days. They will still taste great, but they won't be flaky and crispy anymore.

Reheat: Reheat in the oven at 350°F/ 180°C until warm. The pastry stays crisper than in the microwave.

Serving suggestions

Serve the puff pastry egg tarts immediately or at room temperature, but on the day you baked them. I often serve them with a salad, for instance, Beetroot and Sweet Potato Salad or Carrot Pineapple Salad.

The tarts also go well with a simple soup like Sweet Potato, Coconut, and Chili Soup or Carrot and Broccoli Soup.

More egg recipes