Puff Pastry Breakfast Tarts are the ultimate easy-yet-elegant breakfast. You can make this breakfast with just mere minutes of active preparation time, and only 15 minutes of bake time.
These Puff Pastry Breakfast Tarts are topped with pesto, prosciutto, asparagus, manchego cheese, and an egg. The tender asparagus gave the meal a fresh flavor while also helping to contain the eggs so they didn’t spill off of the puff pastry.
The process of making Puff Pastry Breakfast Tarts is easy! First, you slice your puff pastry into six pieces. Then you brush with pesto and top with prosciutto, asparagus, cheese, and an egg. Then you bake the tarts! The total preparation time is under 10 minutes for six tarts.
You could make all the tarts the same, as I did, or you could mix things us using a variety of different ingredients. You could even let your family make their own. The only real “rule” to follow is to arrange the tart toppings so that you make a well for the egg to sit in. This prevents the egg from spreading out everywhere and getting messy.
Toppings like tomato, mushrooms, and bell peppers would all be delicious. You can use any cheese you like, I picked manchego because it melts well and pairs well with pesto.
I baked the tarts for 15 minutes. The result was a fully cooked egg white and a jammy egg yolk. If you want a runny egg yolk, just precook the tarts for 3-4 minutes before adding the eggs. The thing is that the puff pastry needs 15 minutes to cook, so just cooking the tarts for less time won’t quite work.
Speaking of the puff pastry, you want to be working with room temperature puff pastry. If you start with frozen puff pastry your eggs will be overcooked by the time your pastry is ready.
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How to Make Puff Pastry Breakfast Tarts:
- 1 Puff Pastry Sheet, at room temperature
- 6 teaspoons of Pesto
- 3 slices of Prosciutto, sliced in half
- 24 stalks of thin Asparagus
- about 1 cup of Shredded Cheese, like Manchego
- 6 Eggs
- Salt and Pepper
Heat your oven to 425 degrees. Slice the puff pastry dough into 6 evenly sized pieces.
Brush 1 teaspoon of pesto over each piece of puff pastry. Then add a half slice of prosciutto on top.
Rinse your asparagus, slice off the ends, and then slice the asparagus in half. Arrange the asparagus using 8 slices of asparagus to create a border on the edges of each puff pastry piece.
Next, add the cheese. Use the cheese to create a border around where the egg will go so that the cheese will hold the egg in place.
Carefully crack the eggs and place them in the middle of the pieces of puff pastry. Sprinkle salt and pepper over the top.
Bake the puff pastry breakfast tarts for 15 minutes, then serve right away.