Impress your family with this super easy baked puff pastry breakfast tart! Bacon, eggs, cheese, tomatoes, and scallions top a puff pastry crust, and breakfast will be on your table in under 30 minutes.Jump to Recipe Print Recipe
This recipe is so easy it feels like cheating. It’s also easily scaleable. One pastry crust makes a generous breakfast for two or will feed four as part of a larger meal. There are really only three steps: prepare the puff pastry, prepare the toppings, and assemble and bake the breakfast tart. We’ll start with the puff pastry.
Prepare Puff Pastry
What exactly is puff pastry? It’s made from a simple flour and water dough with butter repeatedly folded into it, until 729 layers have been created. There is no yeast, but rather the dough rises (puffs) from the steam that forms between the layers once it’s heated. I don’t have the patience for that type of baking project, so I buy premade sheets from the freezer section. If you’re interested, The Spruce Eats has a recipe for traditional puff pastry dough, and King Arthur Flour has an easier version that sounds intriguing.
Frozen puff pastry needs to be defrosted prior to use. If you know you’d like to make this tomorrow, the best way to do that is place your pastry in the refrigerator overnight. If you’re like me, however, you probably woke up hungry and then decided what to make for breakfast. You can defrost it in about 30 minutes on the counter. Keep an eye on it – you want to be able to unfold the sheets, but it still needs to be cold. Put it back into the refrigerator when it gets to this point if you aren’t yet ready to use it. Pepperidge Farms’ website says you can also defrost it in the microwave – wrap it in a paper towel and defrost in 15 second increments until pliable – but I’ve never tried it myself.
Once your pastry is ready for use, roll it out a bit. Pinch the edges as shown below, wet your fingers, and use them to help the edges stay down. Prick the pastry repeatedly with a fork. Bake it for 8 minutes in a preheated 425F oven while you’re getting your toppings ready.
Prepare Toppings for Breakfast Tart
While the pasty is in the oven, cook bacon according to your desired method (How to Cook Bacon). I use homemade bacon, but store-bought is fine for this recipe too. For a small quantity stovetop with a cast-iron pan is pretty simple, but if you’d rather only use one appliance you can bake it while the pastry is cooking. Make sure to put the bacon in early though, while the oven is still cold. When it reaches your desired level of doneness, drain on a paper-towel-line plate. Try not to overcook it, as it will be going back into the oven. Break it into bite-sized pieces once cooled.
Cut up some tomatoes. It’s not quite summer yet in Wisconsin, so we don’t have fresh local tomatoes available. I feel like the little multi-colored cherry tomatoes are reasonably flavorable even when out of season, so they’re my go-to for most of the year. Please use whatever tomatoes are freshest where you live. Dice a whole tomato if you’re using a larger one, or halve about a half-pint of small ones.
Chop up a large scallion or a handful of chives. Make sure you have four eggs on hand. Grate some cheese. I had originally planned to use mozzarella, but I was out. I used good quality white cheddar instead, and it was absolutely perfect.
Assemble and Bake Puff Pastry Breakfast Tart
Now comes the fun part! Take your half-cooked pastry crust, and drizzle it with a little olive oil (or even spray it with some cooking spray). Sprinkle with a half cup of grated cheese. Use the cheese to form four little wells, one in each quadrant of the pastry. Crack an egg into each one. Sprinkle around the yolks with bacon, tomato, and scallions. Sprinkle some salt over everything, and grind some black pepper.
Carefully place the tart into the preheated 425F oven, being careful not to spill the eggs. Cook for approximately 12 minutes, or until pastry is golden brown and eggs are set. We like our yolks runny, and 12 minutes in my oven was perfect. If you want less mess or just prefer yours well done, try 15 minutes instead. Slice the tart into 4 pieces, and enjoy with some fresh fruit! Let me know how it went in the comments section, and please pin the recipe so you have it for next time. I hope you love it as much as we did!
Puff Pastry Breakfast Tart
- 1 sheet puff pastry
- 4 slices bacon
- 1 Tbsp extra virgin olive oil
- 1/2 cup white cheddar cheese grated, may substitute mozzarella
- 4 eggs
- 4 oz tomatoes halved if cherry, diced if larger
- 1 scallion diced
- salt and pepper to taste
- Preheat oven to 425F. Roll out puff pastry dough and fold edges in 1/2 inch. Wet with water to hold folds down. Prick bottom all over with a fork. Bake puff pastry for 8 minutes.
- While puff pastry is baking, cook 4 slices of bacon in cast-iron skillet. Remove to a paper towel-lined plate, and once cooled, break into bite sized pieces.
- Drizzle puff pastry with olive oil. Top with shredded white cheddar cheese. Form 4 wells from the cheese, one in each quadrant of the pastry. Crack an egg into each well. Sprinkle scallion, tomato, and bacon around the yolks and season with salt and pepper.
- Bake at 425F for 12 minutes for runny yolks (15 min for firm). Cut tart into 4 pieces, with one egg on each slice, and enjoy!