Puff Pastry Breakfast Egg Tarts

The ultimate breakfast tart, buttery crisp puff pastry forms a decadent base for a gently cooked egg and roasted tomatoes.



  • 1 puff pastry sheet,
  • 6 eggs,
  • 6 cherry tomatoes, halved,
  • 1-2 tbsp grated parmesan cheese.



  1. Preheat oven to 375°F.
  2. Cut puff pastry sheet into 6 squares. Place them on a baking sheet lined with parchment paper and fold over edges to create a raised crust. Using a fork prick the bottom of the pastry.
  3. Cut 6 pieces of parchment paper, a little bit larger than your puff pastry squares. Place them on top of each pastry square.
  4. In the middle of the parchment paper add some dried beans/ceramic balls. Try not to place them on folded edges. This will prevent the middle from raising up and will make place for eggs.
  5. Bake for 15-17 minutes, until the pastry is slightly golden. Remove from the oven and discard the dried beans and parchment paper.
  6. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Arrange tomatoes on top, cut side up, sprinkle lightly with salt and generously with grated parmesan cheese.
  7. Bake for 6-9 minutes, until the egg white is just set and yolk is almost set.
  8. Serve immediately.