Description
Spring Brunch Puff Pastry Egg Tarts combine crispy bacon, fluffy eggs, and rich cheese in a flaky pastry shell. Ideal for brunch gatherings or cozy breakfasts, these tarts are easy to make and sure to please.
Ingredients
Scale
- 4 slices of original bacon, cut into 1 inch pieces
- 13 ounce puff pastry dough, thawed completely
- 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. Cook the bacon in a skillet over medium low heat until crispy, then transfer to a paper towel-lined plate to drain.
- In a bowl, whisk together 1 egg and water to create an egg wash.
- Cover a cookie sheet with parchment paper. Roll out the puff pastry and cut into 8 rectangular pieces. Place them on the sheet, and create a border with a knife, pricking the inner space with a fork. Brush with egg wash and bake for 10 minutes.
- Whisk together the remaining 3 eggs, milk, dijon mustard, salt, and pepper in a measuring glass for convenience.
- Once the pastry is baked, gently press down the centers with a fork while keeping the edges puffy.
- Carefully pour the egg mixture into each tart without overfilling. Sprinkle half of the cheddar cheese on top. Return to the oven to bake for another 10 minutes.
- Remove from the oven, sprinkle with bacon pieces and remaining cheese, then bake for 5 more minutes.
- Top with green onions and serve, optionally with dijonnaise sauce.
Notes
For best results, ensure that the puff pastry is fully thawed before using.
Feel free to add other toppings like spinach or tomatoes for extra flavor.
These tarts are best enjoyed fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 116mg