Puff Pastry Breakfast Tarts
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.
Prep Time12 minutes mins
Cook Time15 minutes mins
Total Time27 minutes mins
Course: Breakfast, Brunch
Cuisine: South African
Keyword: Bacon, Breakfast, Brunch, Eggs, Mushroom, puff pastry, Tomato
Servings: 4 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.