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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
Cook Time15 minutes
Total Time27 minutes
Course: Breakfast, Brunch
Cuisine: South African
Keyword: Bacon, Breakfast, Brunch, Eggs, Mushroom, puff pastry, Tomato
Servings: 4 Tarts

Ingredients

  • 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

Instructions

  • 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.