Description

Puff Pastry Egg Tarts are a delightful combination of flaky pastry, creamy filling, and fresh toppings, making them ideal for breakfast or snack time. With simple ingredients like eggs, cheese, and pesto, this easy homemade dish is bound to become a favorite!

Ingredients

Scale

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
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
1 small egg
1 tablespoon milk
fine sea salt and ground black pepper

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Instructions

Preheat the oven to 430°F / 220°C and line a baking sheet with parchment paper.
Thaw the puff pastry if frozen, unroll it onto the prepared baking sheet, and fold the edges about ½ inch inward to form a border, pricking the base several times with a fork.
In a small bowl, mix pesto and cream cheese, then spread the mixture evenly over the pastry. Sprinkle two-thirds of the grated cheese on top.
Crack each egg into a small bowl and carefully slide it onto the pastry, spacing them evenly.
Scatter the finely sliced green onions and sun-dried tomatoes around the eggs, keeping the yolks uncovered, and season the filling with salt and pepper. Top with the remaining cheese.
Whisk the extra egg with milk and brush the folded edges of the pastry with this mixture. Sprinkle with nigella seeds, sesame seeds, or za'atar.
Bake for 15-16 minutes until the egg whites are set and the pastry is golden and puffed.

Notes

For a richer flavor, use a variety of cheeses.
Adjust the number of eggs based on the size of your pastry sheet or personal preference.
Feel free to add more vegetables or herbs for added freshness.

Nutrition

Serving Size: 1 tart
Calories: 230
Sugar: 1g
Sodium: 350mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 9g
Cholesterol: 200mg