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Inspired by simplicity, these Puff Pastry Breakfast Tarts feature old school traditional breakfast ingredients, presented in a more non-traditional fashion. You can make this breakfast in a couple of minutes and adapt and change the ingredients according to what you have available in your fridge.
I’m not much of a breakfast person, on the odd occasion you may find me enjoying muesli, yogurt, and fresh fruit. My first thought of food only really occurs after 10 am in the morning. As a result, brunch has become very popular in our home, especially on a lazy Saturday morning. Most importantly, I like to get the boys involved during this time and it often turns into a great family bonding experience. If you have a sweet tooth, visit our breakfast section for alternative breakfast ideas. If you’re keen to try another recipe using puff pastry then try these homemade cheese and rosemary sticks. Ideal for lunchboxes!
These puff pastry tarts are really easy to make. Don’t let the thought of having to use puff pastry put you off from trying to make these. I don’t make my own pastry, I do buy. I have found that the Edmond’s ready rolled pastry sheets are super easy to use, and they puff up beautifully. They thaw relatively quickly once you remove them from the freezer, so no need to remember to do this the night before. It’s also convenient to have them as sheets, as I hardly use more than one sheet at a time. If I do need to, I simply remove additional sheets.
Puff Pastry Breakfast Tarts
The great thing about these tarts are that you can pick and choose which ingredients to add. Personalising these to individual tastes make it appealing to the whole family. Each to their own, right?
Once the puff pastry sheet has thawed, cut it into four/six equal squares (depending on how big you want your squares). I find that cutting it into six squares make it too small. Place onto prepared baking sheet. Using a paring knife, score a border of about 1 cm in from the edge of the pastry. Prick the centre of the pastry using a fork. After that, brush the border with either melted butter or an egg wash. While you chop and prepare your other ingredients put the squares into the fridge.
Place the cut bacon strips onto the squares and put in the oven (200 degrees Celcius) for approximately 12-15 minutes. You want the edges to puff up and bacon to be cooked (not overcooked). Remove from the oven, and create a little well where you will break the egg into.
Add the egg, chopped tomatoes and mushrooms. Finish off with a sprinkle of cheese and chopped chives. Season to taste. Lastly, put back into the oven for another 10-15 minutes until the eggs are set to individual taste.
Other combinations to try
- Try this Prosciutto, Asparagus and Shredded Cheese recipe from Kit at The Kittchen;
- Spinach and Feta;
- Cheese griller, onions and cream cheese.
Lastly, with so many different combinations to try, why not come up with your own and share it with us?
Until next time!
Puff Pastry Breakfast Tarts
- 1 sheet Puff Pastry Thawed
- 4 Eggs
- 4 streaks Bacon Cut into ⅓'s length wise
- 16 Cherry Tomatoes Halved and placed into Balsamic Vinegar
- 1 cup Mushrooms Chopped
- 1 cup Cheese Grated
- 1 tbsp Balsamic Vinegar
- 1 tsp Fresh Chives Chopped (Optional)
- 1 tsp Parsley Optional
- Salt and Pepper To Taste
- 1 tbsp Flour To dust work surface
- Thaw the puff pastry dough according to the package instructions.
- Preheat oven to 200˚ Celcius. Line 1 baking sheet with parchment paper and set aside.
- On lightly floured surface, roll out the puff pastry and cut into 4 equal sizes.
- Place puff pastry squares on the prepared baking sheet and using a sharp knife, score a 1 cm border around the edge of the pastry sheet. Using a fork, prick the center of the pastry sheet.
- Put the tarts in the fridge while you slice the tomatoes (place into balsamic vinegar until ready to use), the mushrooms, grate the cheese and cut the bacon.
- Remove the pastry from the fridge. Layer the sheets with the bacon and place into the oven to cook for 12-15 minutes. Bake until the edges of the tarts puff up and the bacon is cooked. (But not overdone).
- Remove from the oven. Create a well and carefully crack the egg into the well. Add the tomatoes and the mushrooms. Sprinkle with cheese and chives. Finish off with salt and pepper to taste.
- Place back into the oven for a further 12-15 minutes, or until the eggs are cooked to individual preference.
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