Puff Pasty Egg Tarts

Puff pastry egg tarts with pesto, cheese, and eggs. Made with one sheet of puff pastry and baked until golden in less than 30 minutes.

Course Appetizer, Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Servings servings

Calories 368kcal

Author Adina

1 puff pastry sheet about 9–10 oz / 240–270 g, thawed if frozen
1 ½ tablespoons pesto
1 ½ tablespoons cream cheese
½ cup cheese grated, loosely packed, about 2.5 oz/ 70 g Note 2
4-6 eggs small or medium
1 thin green onion finely sliced
3 sun-dried tomatoes finely sliced
a sprinkle of Nigella seeds or white/black sesame seeds or Za’atar for brushing, Note 3
1 small egg
1 tablespoon milk
fine sea salt and ground black pepper

Preheat the oven: Preheat the oven to 430°F / 220°C. Line a baking sheet with parchment paper.
Prepare the puff pastry: If using frozen puff pastry, thaw it according to the package instructions. Unroll the sheet onto the prepared baking sheet. Fold the edges about ½ inch/ 1 cm inward and press gently to form a border. Prick the base several times with a fork.
1 puff pastry sheet
Spread the filling: Mix the pesto and cream cheese in a small bowl. Spread the mixture evenly over the pastry. Sprinkle about two-thirds of the grated cheese on top.
1 ½ tablespoons pesto + 1 ½ tablespoons cream cheese + ⅔ of ½ cup cheese
Add the eggs: Crack one egg into a small bowl, then carefully slide it onto the pastry. Repeat with the remaining eggs, spacing them evenly.
4-6 eggs
Add the toppings: Scatter the finely sliced green onions and sun-dried tomatoes around the eggs, keeping the yolks uncovered. Season with salt and pepper. Sprinkle the remaining cheese on top.
1 thin green onion + 3 sun-dried tomatoes + fine sea salt and ground black pepper + remaining cheese
Brush the edges: Whisk the extra egg with the milk. Brush the folded edges of the pastry with the mixture and sprinkle with seeds or za’atar.
1 small egg + 1 tablespoon milk; a sprinkle of Nigella seeds or white/black sesame seeds or Za’atar
Bake for 15–16 minutes, until the egg whites are set and the pastry is golden and puffed.

Cheese: Gouda works well, but Cheddar or Parmesan are good choices too.
Puff pastry: Use refrigerated puff pastry or a frozen sheet that has been thawed. 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.
Egg for brushing: You will not need all of it. Use the rest for something else, like scrambled eggs.