Description
- A deliciously easy Pesto, Cheese and Egg Breakfast Tarts recipe: flaky puff pastry filled with savory pesto and mozzarella, topped with a perfect egg. A stunning and simple brunch.
Ingredients
Scale
- 1 sheet puff pastry
- 1 cup basil pesto (homemade or store-bought)
- 1 cup shredded low-moisture mozzarella cheese
- 5 large eggs
- 1 tablespoon everything spice
- Fresh chives, basil, and extra pesto, for serving
Instructions
- Prepare Puff Pastry: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. On a lightly floured surface, gently roll it out into a rectangle about ¼ inch thick. Cut into 4 equal rectangles.
- Assemble the Tarts: Prick each rectangle with a fork several times and transfer them to the baking sheet. Spread about 2 tablespoons of pesto in the center of each tart, leaving a ½-inch border. Sprinkle mozzarella on top. Fold in the edges slightly to create a barrier.
- Chill and Add Eggs: Freeze the assembled tarts for 10 minutes. Remove from freezer. Carefully push the cheese aside in the center to make a small well. Crack one egg into each well without breaking the yolk.
- Finish & Bake: Lightly beat the fifth egg and brush the edges of the pastry. Sprinkle with everything spice. Bake for 10–12 minutes. For runny yolks, bake closer to 10 minutes; for more set yolks, bake up to 12 minutes.
- Serve: Garnish with chopped chives, basil, and a drizzle of extra pesto. Serve warm.
Notes
- Puff Pastry: Keeping the puff pastry cold until it goes into the oven is key to achieving a light and flaky crust.
- Egg Doneness: Watch the eggs carefully as they bake. A quick 10-12 minute window is crucial for getting the yolk to your desired doneness.
- Chilling: Don’t skip the 10-minute chilling step in the freezer. It helps the pastry’s layers set and prevents them from shrinking.
- Cheese Choice: Low-moisture mozzarella is recommended for its gooey melt, but other cheeses like provolone or Gruyère work well too.
- Serving Fresh: These tarts are best served warm from the oven to enjoy the crisp pastry and runny yolk.
- Prep Time: 15 minutes
- chill time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking, Assembling
- Cuisine: Italian-American
Nutrition
- Serving Size: Total recipe (makes ~4 servings)
- Calories: ~1,600–1,800 kcal
- Sugar: ~3–5 g
- Sodium: ~1,700–2,000 mg
- Fat: ~130–140 g
- Saturated Fat: ~50 g
- Unsaturated Fat: ~70–80 g
- Trans Fat: ~0–1 g (depends on puff pastry brand)
- Carbohydrates: ~60–70 g
- Fiber: ~2–4 g
- Protein: ~55–60 g
- Cholesterol: ~930 mg
Keywords: Pesto Tarts, Breakfast Tarts, Puff Pastry Tarts, Brunch Tarts, Cheese and Egg Tarts, Savory Tarts, Easy Appetizer, Flaky Pastry, Pesto Recipe, Mozzarella