Puff Pastry Breakfast Egg Tarts
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Prep Time:
10m
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Cook Time:
30m
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Total Time:
40m
Ingredients
- 1 Sheet puff pastry
- 4 Large eggs
- 2 oz Feta cheese
- 6 Cherry or grape tomatoes, sliced
- 8 Kalamata olives, sliced
- Salt
- Pepper
- Parsley
Instructions
- Adjust rack to middle position, preheat oven to 400°F. Line baking sheet with parchment paper.
- Place puff pastries squares on the baking sheet and fold over edges to create a raised crust. Using a fork, prick bottom of the pastry.
- Roll out puff pastry to a 6" x 12" rectangle, about 1/4" thick. Trim edges and cut into 2 even pieces.
- Bake pastry until puffed, golden, and crisp, 15-20 minutes. Let cool slightly then gently press center of pastry shells to deflate and create a well for the egg.
- Crack an egg into the puff pastry. Sprinkle feta over the egg, then add kalamata slices and tomato pieces, cut side up. Salt and pepper to taste.
- Bake until egg yolk is just set, 8-10 minutes. Garnish with parsley, freshly chopped if you have it. Serve immediately.