Tomato and Egg Puff Pastry Tarts are a wonderfully elegant breakfast that only looks hard to put together!
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.
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.
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.
- 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
- Set oven to 400F
- 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.
- 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.
- 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.
- Bake the squares for about 10 minutes, just until they start to puff and turn light golden.
- 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.
- 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.
- Serve hot, or at room temperature, sprinkled with fresh herbs.