This Puff Pastry Breakfast Tart is perfect for Easter or Sunday brunch but also a pretty terrific option for a breakfast for dinner night.
So, apparently Easter is right around the corner. In my family there seems to be two camps when it comes to an Easter meal:
- Easter Brunch People: Early in the day serving eggs, pastries, muffins, quiches and tarts.
- Easter Dinner People: A little bit later in the day serving up traditional spiral ham recipes, lamb, beef roasts and every side dish and salad you can imagine.
I'm typically the second category but every now and then we switch it up and become Easter brunch people.
I don't want to be the host who has to stand at the griddle all day making made-to-order eggs for everyone. I want to spend time with everyone. My fix for that is to make a few egg dishes that are buffet worthy / self-serve like this Puff Pastry Breakfast Egg Tart.
If I am making several dishes, as in an Easter buffet, I definitely don't want to fuss with making a homemade tart crust of any kind. No time for that! Store bought puff pastry is a lifesaver.
A breakfast egg tart can be very versatile.
I chose prosciutto, fontina cheese and asparagus to go with mine. Feel free to change up the cheese, vegetable and/or meat choice. Some good change ups would be:
- bacon (pre-cooked)
- sausage (pre-cooked)
- ham (deli)
- monterey jack
- goat cheese
Related: Loaded Breakfast Fries
Start by thawing the puff pastry. This can be done by leaving it on the counter or popping it in the microwave.
Once the Puff Pastry Sheet is thawed (but still cold to the touch), poke some holes and gave it a pre-bake for about 15 minutes.
After the 15 minutes is up, add all the other ingredients and pop it back in the oven.
Note: I like my eggs runny, so I kept a close eye to avoid over-baking. This cooking time can range anywhere between 10-15 minutes depending on how you like your eggs.
Cut the tart into 4 squares. I like to serve mine over peppery arugula.
More Great Breakfast / Brunch Recipes
This fab Easter brunch recipe was originally posted March 2018 but photos were updated March 2021.
If you are interested in egg safety information, I found this article interesting: USDA Egg Safety
Printable Recipe Card
Puff Pastry Breakfast Egg Tart
- 1 Tablespoon olive oil
- 2 shallots sliced
- 1 Sheet Puff Pastry
- 4 ounces fontina cheese shredded
- 2-3 spears asparagus
- 5 large eggs
- 2 slices prosciutto
- black pepper
- Preheat oven to 400 F.
- Allow Puff Pastry to defrost on counter, about 15-20 minutes or so. While Puff Pastry is defrosting, prep other ingredients.
- Heat olive oil in a small skillet over medium heat. Add sliced shallots. Cook until soft, stirring occasionally, about 5 minutes. Set aside.
- Open Puff Pastry up on a parchment or silicone lined baking sheet. Cut about a ½ inch strip off of each side. Now place those strips on top of the new edges of the pastry, to form a raised edge. Beat 1 egg and brush the edges of the pastry with the egg. Using a fork, poke holes all over the rest of the pastry.
- Bake pastry for 15 minutes. Remove from oven and let cool about 5 minutes. If the pastry is puffed up too much in the center after the 5 minutes, gently just push it down with a fork.
- Sprinkle the fontina all over the Puff Pastry, while creating 4 wells where you will place the eggs. Tear the prosciutto into strips and place around the wells you’ve created with the cheese. Crack one egg at a time into a small bowl and then carefully slide into the wells. This will help the egg from spreading too much. Scatter the asparagus and shallots around the eggs as well. Season with cracked black pepper. Bake 10-15 minutes until egg whites are set and yolk is to desired consistency.