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–+ servings
puff pastry breakfast tart on parchment lined cooling rack beside red pizza cutter.
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5 from 2 votes

Puff Pastry Breakfast Tart

Looking for a brunch recipe that feels fancy but is secretly super simple? This customizable Puff Pastry Breakfast Tart is low-fuss, full of flavor, and guaranteed to impress every kind of eater at the table.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Servings: 6
Calories: 465kcal
Author: Courtney Paige

Equipment

  • Rolling Pin
  • Whisk
  • Small bowl
  • parchment
  • sheet pan

Ingredients

  • 1 sheet puff pastry thawed
  • 7 Happy Eggs 1 used for egg wash
  • ⅔ cup shredded cheese. I used a cheddar cheese / gruyere mix
  • 1/4 cup diced peppers and onions
  • 1/4 cup ground italian sausage cooked
  • 2 tablespoons green onion / herbs
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper
  • 1 cup arugula
  • Your favorite sauce hot honey, buffalo sauce, aoili

Instructions

  • Thaw the puff pastry according to box instructions - we want the dough to be malleable so it doesn’t break but still firm.
  • Preheat the oven to 400°F.
  • Place the sheet of puff pastry on a parchment lined baking sheet. Use a rolling pin to roll it out about 1.5x the current size.
  • Fork the puff pastry, about 8 times. In a small bowl, crack one egg and whisk it until smooth. Brush about half of the whisked egg wash onto the puff pastry.
    puff pastry brushed with aegg wash on a parchment lined baking sheet.
  • Evenly sprinkle the cheese and diced peppers/onions over the puff pastry, leaving about a ½-inch border around the edges. As you sprinkle, intentionally leave 6 small spaces (or “wells”) without toppings.
  • Crack one Happy Egg at a time, into each well. Use your hands to gently fold the ½” border towards the tart, creating a frame (use more egg wash if necessary to stick)
  • Sprinkle crumbled italian sausage pieces and green onions onto the tart. Season each egg yolk with a fresh crack of pepper and a generous sprinkle of salt.
    raw puff pastry tart on baking sheet topped with cheese, eggs, bacon and bell pepper.
  • Bake for for 15-20 minutes, until the puff pastry is golden brown and egg whites are cooked but you still have a runny egg yolk.
  • Top with arugula and your favorite sauce (I love hot honey or a creamy buffalo sauce on this!)

Video

Notes

Assemble the breakfast tart on the pan you’ll bake it with. It will be very difficult to transfer if not.
Let cool completely, then store it in the refrigerator for up to 2 days in an airtight container or wrapped loosely in foil. Reheat in a 350°F oven for 10–15 minutes until warmed through and crispy. Avoid the microwave—it makes puff pastry soggy.

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 20g | Protein: 19g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Cholesterol: 262mg | Sodium: 375mg | Potassium: 139mg | Fiber: 1g | Sugar: 1g