Tomato and Egg Puff Pastry Tarts

Easy and elegant Baked Eggs in ouff pastry

Tomato and Egg Puff Pastry Tarts are a wonderfully elegant breakfast that only looks hard to put together!

An easy and elegant breakfast or brunch dish that takes minimal effort for a big 'wow'!

Easy and elegant Baked Eggs in ouff pastry

I’ve got a miniseries running on the blog of these little baked egg pastries.  I love them.  They’re versatile and so elegant.  They make a bold statement for very little effort.  It’s mostly thanks to the amazing talents of frozen puff pastry. I made these Tomato and Egg Tarts in the afternoon to photograph, and reheated them later for dinner, they were perfect!   Magically the puff pastry stays crisp and flaky.  I’m a huge fan.

Easy Baked Eggs with Boursin in puff pastry squares

I swear the hardest part about these baked eggs is remembering to transfer the block of frozen puff pastry from the freezer to the fridge the night before.  The cheesy base is Boursin, or a similar herbed cheese spread.  On top of that some very thin sliced red onion and a few heirloom cherry tomatoes.  The little black ones I found were crimson inside…heirloom tomatoes are always a surprise!  You can play with the cheese spread and the veggies on top, as you can see from the other examples at the bottom of the post.  The original was from one of the best cookbooks of all time, Jerusalem.

Baked tomatoes and eggs

This version is the easiest of all three, because nothing needs to be sauteed ahead of time.  The thin sweet onion and the cherry tomatoes get all the cooking they need in the short time it takes the pastry to get puffed and golden.  These would be a perfect choice for a holiday breakfast, brunch buffet table, or treating out of town guests.

Baked Tomato and Egg Breakfast Tarts

Tomato and Egg Puff Pastry Tarts

Yield: serves 4

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • a package of Boursin or other herbed cheese spread
  • 1 small red onion, sliced paper thin
  • 1 pint heirloom cherry tomatoes
  • assorted fresh herbs
  • fresh cracked black pepper
  • olive oil for brushing
  • 4 large eggs
  • Fresh cracked black pepper

Instructions

  1. Set oven to 400F
  2. Put dough onto a floured surface and roll out slightly to a 12x12 square. Cut the dough into four 6 inch by 6 inch squares.
  3. Use a blunt knife to score a 1/2 inch border around each square, don't cut all the way through the dough. Prick the inside of each square with the tines of a fork, but leave the border alone. The border will puff up during cooking and form a frame.
  4. Brush the outside edges with the beaten egg, and then spread some of the cheese across the center of each square. Arrange the onion slices and the tomatoes on top, leaving the center free for the egg, which will go there later.
  5. Bake the squares for about 10 minutes, just until they start to puff and turn light golden.
  6. While the pastry is cooking, crack each egg into a little cup of its own, and set aside. This will allow you to gently slide the egg onto the pastry easier.
  7. Remove from the oven and take a minute to gently arrange each square so the center is free for the egg. Slide an egg into the center of each square. Put back in the oven carefully, and continue baking for another 10-12 minutes, just until the egg is set and the pastry is golden.
  8. Serve hot, or at room temperature, sprinkled with fresh herbs.
https://theviewfromgreatisland.com/tomato-and-egg-puff-pastry-tarts/

Eggs and tomatoes baked in puff pastry

 

more eggs in puff pastry:

Red Pepper and Baked Egg GalettesRed Pepper and Baked Egg Galettes

Mushroom and Egg Breakfast Pastries1Mushroom and Egg Breakfast Pastries

14 Comments

  • Reply
    Margie
    December 30, 2015 at 9:03 am

    These are wonderful! I made these often this past season (the roasted pepper ones) at our bed and breakfast and they were a huge hit.

    • Reply
      Sue
      December 30, 2015 at 9:40 am

      I’m so glad to hear it Margie :)

    • Reply
      Sue
      January 1, 2016 at 12:28 pm

      Margie I just went to your Inn’s site and fell in love — expect a visit next time I’m in Maine <3

  • Reply
    Monique
    September 3, 2015 at 8:13 am

    Beautiful!

  • Reply
    grace
    August 31, 2015 at 7:56 am

    super pretty and seasonal and delicious, as usual! puff pastry is one of my favorite things in the world.

  • Reply
    cheri
    August 31, 2015 at 7:32 am

    Hi Sue, love your egg puff pastry, breakfast is my favorite meal of the day and I just happen to have Boursin cheese and puff pastry. Perfect!

  • Reply
    Angie@Angie's+Recipes
    August 31, 2015 at 7:13 am

    What gorgeous flaky treat, Sue!

  • Reply
    Sippitysup
    August 30, 2015 at 3:03 pm

    One big lettuce leaf, a fork and knife (and a glass of wine). Dinner is served. GREG

  • Reply
    Jennifer @ Seasons and Suppers
    August 30, 2015 at 5:04 am

    These are breakfast perfect, although I’d love them for dinner anytime, too :) Frozen puff pastry is a wondrous thing!

  • Reply
    Laura (Tutti Dolci)
    August 29, 2015 at 7:38 pm

    What gorgeous tarts! Perfect savory breakfast, I need to whip these up tomorrow morning!

  • Reply
    Penny
    August 29, 2015 at 12:18 pm

    Perfection! Puff pastry is amazing and I have been wanting to try the French brand. Dufour?

  • Reply
    Tricia @ Saving room for dessert
    August 29, 2015 at 11:53 am

    I love your puff pastry eggs – each installment of the mini-series is wonderful! Boursin cheese is a personal favorite of mine so I know this must be great. So pretty too!

  • Reply
    Chris Scheuer
    August 29, 2015 at 10:15 am

    These are gorgeous Sue! I do believe frozen puff pastry might just be the eighth world wonder! At least for foodies! These look like they come from some fine French bakery!!

    • Reply
      Sue
      August 29, 2015 at 11:13 am

      Haha, it really is. This time I bought the imported pastry and it was fabulous. I’m going to experiment with different brands for a while… I think this one actually came from France, and it wasn’t expensive!

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