Description
These Puff Pastry Egg Tarts are a delightful blend of crispy pastry, savory eggs, and smoky bacon. Quick to prepare and bursting with flavor, they’re ideal for brunch or any gathering.
Ingredients
Scale
- 4 slices of original bacon, cut into 1 inch pieces
- 13 ounces puff pastry dough, thawed completely (not frozen)
- 4 eggs
- 1 tablespoon water
- 1/3 cup whole milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon dijon mustard
- 1 cup cheddar cheese, grated from the block
- 1/4 cup green onion for serving, sliced thinly on a bias
Instructions
- Preheat the oven to 375 degrees. In a skillet over medium-low heat, cook the bacon until crispy, then transfer to a paper towel lined plate to remove excess grease and set aside.
- In a bowl, create the egg wash by mixing one egg with the water using a fork or whisk.
- Cover a full-size cookie sheet with parchment paper. Unroll the puff pastry and slice it into 8 equal rectangular pieces with a pizza cutter. Spread them apart on the cookie sheet, run a knife around the inside to form a border, and fork prick the inner area to prevent puffing. Brush the tops with egg wash and bake for 10 minutes.
- While the dough bakes, whisk together the remaining 3 eggs, milk, dijon mustard, salt, and pepper in a measuring cup for easy pouring.
- Remove the puff pastry from the oven and gently press down the centers with a fork, keeping the edges puffy.
- Carefully pour the egg mixture into each tart, being cautious not to overfill, and sprinkle half of the cheddar cheese on top. Return to the oven and bake for another 10 minutes.
- Once cooked, remove from the oven and add the bacon pieces and remaining cheese on top. Bake for an additional 5 minutes.
- Serve topped with green onions and dijonnaise sauce if desired. Enjoy the flaky pastry with a tasty egg filling.
Notes
The egg wash ensures a golden color on top of the pastry. Make sure to coat well.
Be careful not to overfill the tarts with the egg mixture to prevent spilling during baking.
For added flavor, consider mixing herbs into the egg mixture.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 155mg