This Tomato and Egg Breakfast Tarts recipe is made easy by using puff pastry! It is perfect for special breakfasts and brunches!
These breakfast tarts are so delicious and way more interesting than your typical breakfast! They definitely make such a special start to the day and are sure to be a hit! The best part is, they’re so easy to make so its a win for everyone!
The first time I whipped these up was for our anniversary breakfast. I felt like I wanted something a little special and these were just the ticket! It’s also a bonus that they are not difficult to make at all!
Despite the puff pastry base, these tarts are pretty healthy overall. They are packed with fresh veggies and herbs. I also used creamy ricotta which, in addition to the eggs, adds some more protein to the dish. So sure, they are a bit decadent but they aren’t all that bad, really!
Since the first time I have made them, they have made an appearance at other special gatherings ranging from family brunches, Mother’s Day or Father’s Day celebrations and even Christmas morning!
How to make Tomato & Egg Breakfast Tarts
To make these tarts, you will need:
- 1 sheet puff pastry
- 1 egg, beaten
- 1/2 cup ricotta cheese
- 1/2 cup spinach, chopped
- 1 teaspoon dried basil
- 4 eggs
- 2 tomatoes, diced
- 1/4 red onion, diced
- 4 leaves fresh basil, thinly sliced
- salt and pepper
Preheat oven to 400F and line a baking sheet with parchment paper.
Lay out puff pastry on a lightly floured surface. Cut into 4 squares. Using a knife, score a 1/2 inch border around each square, being careful not to cut all the way through the puff pastry. Prick the insides of the square with a fork. Brush the borders with the beaten egg.
In a bowl, mix ricotta cheese with spinach, dried basil and salt and pepper. Spread the mixture into the center of each square. Bake in the oven for 12 minutes.
Meanwhile, crack the 4 eggs into separate bowls so they are ready for a quick transfer on the tarts.
Remove tarts from oven and quickly sprinkle the diced tomatoes and red onion into each square, leaving a space in the center for the egg. Slide the egg into the center and return the tarts to the oven. Bake for an additional 12 minutes or until the eggs are set and the puff pastry is cooked.
Season tarts with salt and pepper and sprinkle with fresh basil. Serve.
I hope you enjoy this delicious breakfast!
-Cathy
You may also like:
Breakfast Pizza
Breakfast Enchiladas
Tomato and Egg Breakfast Tarts
Ingredients
- 1 sheet puff pastry
- 1 egg beaten
- 1/2 cup ricotta cheese
- 1/2 cup spinach chopped
- 1 teaspoon dried basil
- 4 eggs
- 2 tomatoes diced
- 1/4 red onion diced
- 4 leaves fresh basil thinly sliced
- salt and pepper
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Lay out puff pastry on a lightly floured surface. Cut into 4 squares. Using a knife, score a 1/2 inch border around each square, being careful not to cut all the way through the puff pastry. Prick the insides of the square with a fork. Brush the borders with the beaten egg.
- In a bowl, mix ricotta cheese with spinach, dried basil and salt and pepper. Spread the mixture into the center of each square. Bake in the oven for 12 minutes.
- Meanwhile, crack the 4 eggs into separate bowls so they are ready for a quick transfer on the tarts.
- Remove tarts from oven and quickly sprinkle the diced tomatoes and red onion into each square, leaving a space in the center for the egg. Slide the egg into the center and return the tarts to the oven. Bake for an additional 12 minutes or until the eggs are set and the puff pastry is cooked.
- Season tarts with salt and pepper and sprinkle with fresh basil. Serve.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
