Description
These Spring Brunch Puff Pastry Egg Tarts are a delightful blend of flaky pastry, savory bacon, and creamy eggs. Perfect for brunch or a quick dinner, they’re easy to make and packed with flavor!
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°F.
- In a skillet over medium-low heat, cook bacon until crispy, then transfer to a paper towel-lined plate to drain.
- In a bowl, whisk together 1 egg and water to make the egg wash.
- Cover a cookie sheet with parchment paper, unroll puff pastry, and cut into 8 rectangular pieces.
- Place puff pastry on the sheet, creating a border with a knife and fork-pricking the centers.
- Brush the tops of the tarts with egg wash and bake for 10 minutes.
- Whisk together the remaining 3 eggs, milk, dijon mustard, salt, and pepper in a measuring glass.
- Remove pastry from the oven, press the centers down with a fork, and fill with egg mixture without overfilling.
- Sprinkle half of the cheddar cheese on top and carefully return to the oven to bake for another 10 minutes.
- Remove from oven, sprinkle with bacon pieces and remaining cheese, and bake for an additional 5 minutes.
- Top with green onions and serve with dijonnaise if desired.
Notes
You can replace bacon with ham or sausage for variation.
Adjust spices according to your taste preferences for the egg mixture.
Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 100mg