Puff Pastry Breakfast Egg Tarts Recipe

1. 1

   Adjust oven rack to middle position and preheat to 400u00b0F. Line baking sheet with parchment paper. Roll out puff pastry to a 5 1/2- by 20-inch rectangle that's about 1/4-inch thick. Trim edges and cut into four rectangular pieces.

2. 2

   Place puff pastry squares on baking sheet and fold over edges to create a raised crust, giving a slightly curved shape to the edges pastry. Using a fork, prick bottom of the pastry.

3. 3

   Bake pastry until puffed, golden and crisp, 15 to 20 minutes. Let cool slightly, then gently press center of pastry shells to deflate it and create a well for the egg.

4. 4

   Sprinkle cheese onto center of pastry shells. Crack an egg into a small bowl and gently slide it into a puff pastry shell. Repeat with remaining eggs and shells. Arrange tomatoes, cut side up, on eggs and sprinkle lightly with salt.

5. 5

   Bake until egg white is just set and yolk is almost set, 8 to 10 minutes. Garnish with parsley leaves and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.