Appetizers & Snacks/ Breakfast/ Eggs For Breakfast/ puff pastry/ Savory Breakfast Ideas

Puff Pastry Breakfast Tarts

19 March 2022 | Last Updated: 1 April 2022 By Aleksandra

Puff pastry breakfasts tarts are a delicious savory breakfast idea. They are made with puff pastry, eggs, sauteed bell peppers, and are garnished with bacon, feta cheese, and chili flakes. They’re so good! They reheat really well and make a tasty portable make-ahead breakfast! They look quite pretty so they would also be great as an appetizer.

A close up picture of puff pastry breakfast tart on a white plate.

Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.

Ingredients

Here’s what you need to make this puff pastry breakfast dish:

Labeled ingredients for puff pastry breakfast tarts.
  • puff pastry – use all-butter puff pastry for the best flavor
  • eggs
  • vegetables: bell peppers, onion, garlic – you san use any of your favorite vegetables or what you have leftover in the fridge, just make sure the vegetables are cooked before putting them on puff pastry
  • bacon – you can cook the bacon in the oven or on the stovetop in a pan
  • feta cheese – I think it works best here but you could also use other types of melting cheese such as mozzarella, cheddar, pepper Jack, goat cheese, or Gruyere
  • chili flakes – for a hint of heat, you could also just drizzle the pastries with hot sauce
  • green onions or chives to garnish

How to make it step by step

Sauteed bell pepper with onion and garlic in a pan. Puff pastry sheet divided into 6 squares.

STEP 1: Preheat the oven to 425°F (220°C).

Cut the bell pepper into small cubes, dice the onion, finely chop garlic.

Heat butter in a medium frying pan over medium-low heat. Add the bell peppers and onion. Cook for a couple of minutes until softened. Add garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste.

ransfer the vegetables to a bowl and chill in the fridge.

STEP 2: When the vegetables are chilled, take the puff pastry out of the fridge. Roll it out slightly into a rectangle then cut into 6 squares. See photos in the post for a reference.

Score each square creating a 1/2-inch (1cm) border (do not cut all the way through).

Place the squares on a baking sheet lined with parchment paper. You can brush the edges of pastries with beaten egg or heavy cream – they will have a nicer color but it’s optional.

Bake for about 16-17 minutes or until nicely golden in color.

A collage of 3 photos showing how to make puff pastry breakfast tarts.

STEP 3: Take the baking sheet out of the oven and reduce the temperature to 325°F (160°C). Using a spoon, press down the center of each pastry square.

STEP 4: Break an egg into each pastry square.

STEP 5: Divide the vegetables around the eggs. Sprinkle with cooked crumbled bacon, crumbled feta cheese, and chili flakes (if using). Season the eggs with salt and pepper.

Bake until the egg whites are set but egg yolks still runny, about 15 minutes.

Take out of the oven and sprinkle with finely sliced green onions.

Enjoy!

Puff pastry breakfast tarts on a white plate.

Storage and freezing

You can store these pastries for up to 3-4 days in the fridge. They reheat very well and make a great make-ahead breakfast.

How to store baked pastries: make sure they are completely cooled then put them in a closed container or wrap tightly in plastic wrap.

How to reheat them: bake them for about 5 minutes at 400°F (200°C) or until warm and crispy. You could also reheat them in an air fryer if you have one – it crisps them up very nicely (at 400°F (200°C)).

How to freeze baked pastries: let them cool completely, place them on a tray in the freezer, and freeze until solid. Transfer to a closed container or zip-lock bags. Bake straight from the freezer at 400°F (200°C) until warm. These taste really good and almost as freshly-made.

Top tips on working with puff pastry

  • Keep the puff pastry chilled. Take it out of the fridge only when you have all the other ingredients ready. It will be sticky and hard to work with when warm.
  • If at any point your puff pastry will be too soft and sticky just put it in the fridge for 5-10 minutes. Sprinkling the pastry with flour while rolling it out also helps.
  • All-butter puff pastry is more sticky than regular puff pastry made with shortening or palm fat (but it‘s so much tastier!).
  • If using frozen puff pastry it‘s better to thaw it in the fridge overnight instead of quickly thawing it on the counter – it can be prone to breaking.

More puff pastry appetizer recipes you may like

Here you can find all my puff pastry appetizers.

Puff pastry breakfast tart on a white plate cut in half with a runny egg yolk.

Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!

Puff Pastry Breakfast Tarts

Puff pastry breakfasts tarts are a delicious savory breakfast idea. They are made with puff pastry, eggs, sauteed bell peppers, and are garnished with bacon, feta cheese, and chili flakes. They’re so good! They reheat really well and make a tasty portable make-ahead breakfast! They look quite pretty so they would also be great as an appetizer.
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Puff pastry breakfast tarts on a white plate.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 6 breakfast tarts
Calories 394kcal
Author Aleksandra

Ingredients

  • 1 sheet puff pastry about 10 ounces or 285g
  • 6 eggs
  • 1 tablespoon butter
  • 1/2 bell pepper
  • 1 small onion
  • 2 cloves garlic
  • 1/4 cup crumbled cooked bacon
  • 1/4 cup crumbled feta cheese
  • green onions
  • red pepper flakes

Instructions

  • Preheat the oven to 425°F (220°C).
  • Cut the bell pepper into small cubes, dice the onion, finely chop garlic.
  • Heat butter in a medium frying pan over medium-low heat. Add the bell peppers and onion. Cook for a couple of minutes until softened. Add garlic and cook for 30 seconds, until fragrant. Season with salt and pepper to taste. Transfer the vegetables to a bowl and chill in the fridge.
  • When the vegetables are chilled, take the puff pastry out of the fridge. Roll it out slightly into a rectangle then cut into 6 squares. See photos in the post for a reference.
  • Score each square creating a 1/2-inch (1cm) border (do not cut all the way through).
  • Place the squares on a baking sheet lined with parchment paper. Bake for about 16-17 minutes or until nicely golden in color.
  • Take the baking sheet out of the oven and reduce the temperature to 325°F (160°C). Using a spoon, press down the center of each pastry square.
  • Break an egg into each pastry square. Divide the vegetables around the eggs. Sprinkle with cooked crumbled bacon, crumbled feta cheese, and chili flakes (if using). Season the eggs with salt and pepper.
  • Bake until the egg whites are set but egg yolks still runny, about 15 minutes. Take out of the oven and sprinkle with finely sliced green onions.
  • Enjoy!

Notes

  • Instead of feta, goat cheese or Gruyere cheese would also be very good here, but my favorite cheese to use in this recipe is feta cheese.
  • Thaw your puff pastry in the fridge overnight. Make sure it’s cold before you start. Take it out of the fridge only if you have all your ingredients ready.
  • You can make egg wash (beaten egg + 2 teaspoons water) to brush the edges of pastries but it’s optional. You can also use heavy cream instead. Egg wash is just used to get better color on the pastry but you don’t have to brush the pastries at all. I usually omit it if I don’t want to have any leftover egg, you will use just a tiny bit for brushing the edges of pastries.
  • Calories = 1 pastry (1/6 of the recipe). This is only an estimate!
Course Appetizer, Breakfast
Cuisine American
Diet Vegetarian
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